Last night my Irishman invited some business associates over for dinner at the last minute.
IT wasn’t ideal timing as I was busy putting the finishing touches on my Made With Love class so we made
a deal. My Irishman would look after procurement and BBQing some beef fillet.
And I would look after the spuds and a salad.
Great plan, except my Irishman came home without any salad leaves.
Now you may think it’s hard to make a salad without salad leaves, but fortunately I knew otherwise.
My plan B was cabbage, which I tend to have floating about the fridge for salad emergencies such as these.
And the best thing is, the salad ended up getting more compliments than any other dish that evening…
shaved cabbage & parmesan salad
serves 2-4 as a side
2 tablespoons sherry or rice wine vinegar
1/4 white, savoy or napa cabbage
large handful finely grated parmesan
1/2 bunch flat leaf parsley, leaves picked, optional
1. Combine vinegar with 6 tablespoons extra virgin olive oil in a large bowl. Season.
2. Remove cabbage core and finely shave into super thin ribbons using a mandoline or a sharp knife. If you’re using a mandoline try not to press hard so you get the finest possible cabbage shavings.
3. Toss cabbage in the dressing along with the parmesan and parsley, if using, giving it a little more olive oil if the salad seems dry.
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