Red Cabbage Salad with Garlic and Anchovies · Celebrate Jacques

Ingredients

• 3 large garlic cloves, finely chopped
• 1 (2-ounce) can anchovy fillets packed in oil, finely chopped, oil reserved
• ½ teaspoon freshly ground black pepper
• ⅓ cup extra virgin olive oil
• 1½ teaspoons red wine vinegar
• 4 to 5 cups shredded red cabbage
• 1 tablespoon black poppy seeds
• Fine sea salt to taste
• Fresh flat-leaf parsley leaves, for garnish