IGA Item of the Week

Oh, Schiavoni's! I didn't forget about you while I was shopping at Borough Market. Salted capers have more flavor than capers packed in vinegar (which tend to taste a lot like vinegar and only a little bit like capers). They're less easy to find than capers packed in vinegar, but if you go to the shelves in the IGA right across from the freezer cases, you'll see these. I used them last night in this Savoy cabbage salad (adapted from a recipe in Italian Two Easy by Rose Gray and Ruth Rogers).

Savoy Cabbage with Salted Capers
Serves 6

1 small head Savoy cabbage
6 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
2 teaspoons Dijon mustard
2 tablespoons salted capers, rinsed and patted dry
2 tablespoons finely chopped Italian parsley
Salt
Ground black pepper

1. Remove the tough outer leaves from the cabbage, halve it, core it, and thinly slice it. Transfer to a large mixing bowl.
2. Whisk together the oil, vinegar, and mustard and pour it over the cabbage. Toss to coat. Stir in the capers and parsley and salt and pepper to taste. Serve immediately or refrigerate for up to 2 hours and serve chilled.