 |
Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
|
This recipe was given to Willinger by the late Torquato Innocenti, the local farmer whom Willinger considered her muse. Whenever she bought vegetables from his stand, he would give her terrific ideas for how to use them. Willinger wanted to honor his recipe-sharing tradition by passing this delicious slaw along to our readers. Ingredients:
1/2 medium green cabbage |
1 medium red onion |
2 tablespoons red-wine vinegar |
fine sea salt to taste |
3 to 4 tablespoons fine-quality extra-virgin olive oil (preferably tuscan) |
Directions:
1. Halve cabbage and thinly slice with mandoline. Thinly slice onion with mandoline and toss with cabbage, vinegar, and sea salt in a bowl. Let stand until onion is wilted, 10 to 30 minutes.
2. Drain liquid from bowl and toss slaw with oil and pepper to taste.
|
|