Prep Time:
25 minutes + 1 hour sit
Number of Servings:
6
Recipe Source:
Spring: The Cookbook by Skye Gyngell ($24.95, Quadrille Publishing, 2015)
Ingredients
- 1 Savoy cabbage
- 1 fennel bulb
- 5 1/4 oz pecorino, finely sliced
- A small bunch flat-leaf parsley, leaves only, finely chopped
- 1/2 cup extra-virgin olive oil
- 3 tsp good-quality red wine vinegar
- Sea salt and freshly ground pepper
Directions
- Wash cabbage under cool running water, separating leaves as you do so by snapping them off at the base. Pat each leaf dry, using a clean dish towel, and then slice into fine ribbons and put in a bowl.
- Remove fibrous outer layer of fennel, and then slice bulb in half lengthwise. Cut each half into very fine slices and add them to cabbage ribbons in bowl.
- Add pecorino slices and chopped parsley, and then season salad with salt and plenty of pepper. Drizzle over oil and vinegar and toss really well to combine.
- Leave salad to sit 1 hour or so to allow vinegar to soften and wilt leaves slightly, before serving.
Notes
This salad works best if dressed an hour or so before serving.
Nutrition Info:
336 Calories, 11 g Protein, 15 g Carbohydrates, 6 g Fiber, 28 g Total fat (9 g sat, 15 g mono, 3 g poly), 244 mg Sodium, ★★★★★ Vitamin C, K, ★★★ Vitamin B2 (riboflavin), Calcium, Molybdenum, Phosphorus, ★★ Vitamin A, Folate, Copper, Manganese, ★ Vitamin B1 (thiamine), B3 (niacin), B6, Biotin, Pantothenic acid, Iron, Magnesium, Potassium, Zinc
Contributor:
