Put the finely-shredded cabbage in a colander in the sink or over a plate. Sprinkle over the salt and give it all a good stir. Leave it to sit for 15-30 minutes to draw some moisture out of the cabbage.

Rinse the cabbage generously under cold water then lay it out on several layers of kitchen paper and squeeze out the excess water.

In a large bowl, toss together the cabbage, carrot, onion and apple.

Warm a little bit of oil in a small frying pan and sauté the lardons or bacon until crisp. Drain and cool on some kitchen paper.

Add the lardons or bacon, along with the walnuts and parsley to the bowl with the vegetables.

To prepare the dressing, chop the anchovies together with the garlic until they form a paste. In a small bowl, stir them together with the vinegar before slowly whisking in the oil.

Taste and add more salt and pepper if needed.

Trickle the dressing over the salad ingredients and toss together until very well combined.

Let everything sit for at least 20-30 minutes for the flavours to combine before serving. It will keep for two or three days sealed in a container in the fridge.