Cabbage and parmesan salad
This salad is extremely versatile and has the right amount of flavour and crunch. Take it on a picnic, use it to add complexity to a sandwich or serve it as a simple side in a great family feast.
Crunch and flavour: Cabbage and parmesan salad. Photo: William Meppem
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1/2 Savoy cabbage
1/3 cup extra virgin olive oil
1 1/2 tbsp red wine vinegar
sea salt and freshly ground pepper
150g parmesan, shaved
Remove and discard the dark, tough outer leaves of the cabbage. Finely shred the inner leaves.
Dress cabbage with oil, vinegar and seasoning to taste. Toss through with parmesan and serve immediately.
Photography by William Meppem. Styling by Nick Banbury. Food preparation by Dominic Smith