One of the biggest influences in my life is my Sitto (grandmother) who still lives in Lebanon. Spending the summer with her in 2007 is a time I will always cherish, and although I miss her terribly, making her recipes brings me closer to her. Malfouf Salata, which literally means “cabbage salad” is one of her (and now my) go-to autumn salads.
Whenever a recipe calls for cabbage, I usually choose Savoy because I find the leaves sweeter, tenderer, and far less acidic than some of the other varieties. 
MAKES 6 SERVINGS
1 head Savoy cabbage, thoroughly washed, thick outer leaves removed and discarded
6 scallions, ends trimmed, green and white parts thinly sliced on the diagonal
½ bunch fresh flat-leaf parsley leaves, coarsely chopped
1 small bunch fresh mint leaves, coarsely chopped
6 radishes, cut into thin matchsticks
2 to 3 tablespoons freshly squeezed lemon juice
DRESSING
1 head garlic (about 10 cloves)
1 teaspoon sea salt
1 cup extra-virgin olive oil
2 to 3 tablespoons freshly squeezed lemon juice
Using a sharp serrated knife, cut the cabbage in half down the center. Working with one half at a time, finely shred through the tender leaves (see Taboulie Tip!), working toward the core. Discard any tough sections. Place the shreds in a large bowl and loosen the leaves with your fingers.
Add the scallions, herbs, and radishes to the bowl, and pour the lemon juice over the ingredients. Set aside while you make the dressing.
Using a food processor or mortar and pestle, pound the garlic cloves into a smooth paste along with the sea salt. Then, with the processor running, slowly stream the lemon juice and then the olive oil into the garlic until the mixture thickens, allowing the mixture to blend after each addition, and making sure the olive oil doesn’t break. After all the lemon juice and olive oil is added, keep blending for a few minutes until the mixture is light and airy, and pale yellow.
Spoon the dressing over the salad, and lightly toss so that the vegetables are all coated. Serve immediately.
taboulie tip! THE CUT MATTERS: Make sure to thinly shred the cabbage leaves so that the dressing can completely coat the shreds.
