The tangy flavours of this take on a classic Roman cabbage salad make it a great accompaniment to any kind of pork – and all the better if it has crunchy crackling.
- 250 gm ciabatta, crusts removed, coarsely torn
- 2 tbsp olive oil
- 80 gm pecorino, finely grated, plus extra shaved to serve
- 200 gm podded peas (about 400gm unpodded)
- 600 gm white cabbage, thinly shaved on a mandolin
- ¾ cup (loosely packed) each flat-leaf parsley and mint, coarsely torn
- 2 tbsp extra-virgin olive oil
- 1 tbsp lemon juice
- 1 tbsp white wine vinegar
- 2 tbsp pouring cream
- 3 anchovy fillets, finely minced
- 2 garlic cloves, finely chopped
- 1Preheat oven to 180C. Toss bread and olive oil in a bowl to combine well, add 30gm grated pecorino, season to taste and toss to coat. Spread on an oven tray lined with baking paper and bake, stirring occasionally, until golden and crisp (10-15 minutes), then set aside to cool completely.
- 2Meanwhile, blanch peas until bright green and just tender (2-3 minutes), then drain, refresh, drain well and combine in a large bowl with cabbage, herbs and remaining pecorino.
- 3Combine extra-virgin olive oil, lemon juice, vinegar, cream, anchovies and garlic in a separate bowl. Season to taste, add to cabbage mixture and toss to combine well. Adjust seasoning, add croûtons, toss to combine and serve.
This recipe is from the March 2013 issue of .