Simple but packed with flavour, that certainly applies to this recipe. It brings both crips and creamy textures, plus savoury, salty, umami and fresh taste. You can use vegan cheese and olives or mushrooms if you want a vegan alternative to this recipe.
- 1 buffalo mozzarella
- 4 anchovy fillets in oil
- half a medium green cabbage
- Salt, extra virgin olive oil and freshly ground pepper to taste
How to do it:
Remove the outer leavers and bottom stem of the cabbage.
Start by cutting it into strips, as thin as you can, from the pointed head. Then wash and place them in a serving bowl.
Fray the Buffalo Mozzarella in small pieces and add to the bowl.
Cut the anchovy filets in pieces and put on the salad.
Season with salt, extra virgin olive oil and fresh ground pepper.
Mix all the ingredients well and serve.
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