Shaved Cabbage Salad with Parmigiano Reggiano & Aged Balsamic


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Shaved Cabbage Salad with Parmigiano Reggiano & Aged Balsamic

From Stonesoup

Inspired by Andy Bunn of Cafe Sopra.

As with anything as simple as this dish, you really are relying on the quality of your ingredients to shine through so it’s worth while splashing out on the best quality cheese and aged balsamic vinegar you can afford.

And of course a wilted old cabbage isn’t going to do you any favours. Andy uses baby Savoy cabbage which is why he gets such a delicate fine texture to his salad. While I am on the lookout for a baby Savoy, I found that a regular white cabbage works pretty well.

The only other thing to keep in mind is your choice of olio. I prefer to go for a mid range oil with a good depth of flavour but not so super intense in it’s grassiness that it clashes with the cheese.

The only other secret to this salad is to make sure your knife is sharp and your hand steady. We want the finest shavings here not chunky ribbons. I tend to be pretty ruthless at discarding any chunky bits that are going to mess with my salad texture but it’s up to you.

Serves 4
½ white or Savoy cabbage
¼ – 1/3 C extra virgin olive oil
125g (4 1/2oz) finely grated parmigiano reggiano
aged balsamic vinegar (preferably >8 years old)

1. Discard outer leaves of your cabbage and then get to work shaving as finely as you can with a sharp knife, discarding any thick ribs as you go.

2. Place in a large bowl, drizzle over 1/4 C oil and toss. If the salad seems a little dry, toss through some more oil. Allow to stand for at least 15mins or up to a couple of hours.

3. Toss though cheese and season with s&p. Arrange on a serving platter or salad bowl and drizzle over a sparing amount of balsamic.

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