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.
Great as a side dish to pasta especially if it happens to be served alongside
fresh tagliatelle al ragu cooked by a cute Irishman.
ingredients :
1/2 white or Savoy cabbage
2 large handfuls parmigiano reggiano, finely grated
aged balsamic vinegar (preferably >8 years old)
method :
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.
Place in a large bowl, drizzle over 1/4 cup extra virgin olive oil and toss.
If the salad seems a little dry, add some more oil.
Toss though cheese and season. Arrange on a serving platter or salad
bowl and drizzle over a sparing amount of balsamic.
enjoy it .
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