I do love a good Italian cabbage salad - more refined than a coleslaw and more punchy than your diet-friendly green salad; when laid on top of a thin bed of San Daniele prosciutto and mixed with reggiano, it definitely gives an instant wow factor (and cholesterol) to the start of your meal.
I prefer to use savoy cabbage, as it is more flavourful and with a firmer, crunchy texture perfect for fine cuts. I must admit, as much as I would like to improve my knife work, using a mandolin to shread cabbage makes it so much more consistent and quicker to prepare.
Half Savoy cabbage
90% EVO 10% lemon olive oil
black pepper to season
40ml balsamic glaze
300g reggiano parmesean
10 slices prosciutto San Daniele
Combine all ingredients except prosciutto in a mixing bowl, toss evenly. Lay prosciutto on a serving dish and cover with cabbage salad. Serve immediately.
