Salaton de Capussi e Pomodori, or Cabbage and Tomato Salad: This is a classic late summer salad from the Vicentino. Amedeo Sandri suggests you use a long-bladed knife to cut the cabbage as thinly as possible, and also observes that the presence of raw tomato is a bit unusual for Northeastern Italy. To serve 4:
Prep Time: 20 minutes
Ingredients:
- 2/3 pound (300 g) green cabbage
- 1/2 pound (200 g) greenish tomatoes
- A small cucumber
- A small onion
- Salt and pepper to taste
- White wine vinegar
- Olive oil
Preparation:
Slice the tomatoes finely and arrange them in a ring on a large, fairly deep serving dish. Peel the cucumber, cut it into thin rounds, and lay down a second ring inside the tomato ring.
Finely slice the cabbage and arrange it in the center of the plate. Slice the onion paper thin and scatter the slices over the salad. Cover the salad with a cloth, and put it in the crisper section of the refrigerator.
Take a small bowl and put in it 2 tablespoons vinegar, a goodly pinch of coarse sea salt, and a grating of pepper. Mix well with a fork, and when the salt has completely dissolved add four tablespoons olive oil. Whisk a few seconds more, pour the dressing over the salad, and bring the salad into the dining hall. Mix the ingredients before your guests, and serve.
Finely slice the cabbage and arrange it in the center of the plate. Slice the onion paper thin and scatter the slices over the salad. Cover the salad with a cloth, and put it in the crisper section of the refrigerator.
Take a small bowl and put in it 2 tablespoons vinegar, a goodly pinch of coarse sea salt, and a grating of pepper. Mix well with a fork, and when the salt has completely dissolved add four tablespoons olive oil. Whisk a few seconds more, pour the dressing over the salad, and bring the salad into the dining hall. Mix the ingredients before your guests, and serve.
