Noticing that Perry says that this cabbage and parmesan salad makes a perfect accompaniment for all crumbed foods, I served it with thinly sliced grass-fed veal, which had been dipped in beaten egg and parsley, then fine dry breadcrumbs before being fried in olive oil and butter. With a loaf of warm, crunchy bread, this made a pleasant meal.
Perry also hints at the casual mood of a cabbage salad in his suggestion that it is good as part of a Mediterranean meal, served on platters in the middle of the table in the same way that Asian food is presented. To quote from his book, this is what to do: "Roast some chickens and carve onto a large plate. Serve this coleslaw, some roast pumpkin, a green salad and some potatoes and you have a wonderful meal that can be passed around the table and shared with good bread, wine and conversation. Finish with cheese or fruit and you have the simplest meal at home. If you use good-quality fresh produce, your friends will marvel at the great cook and, more important, the great host you are."
Ingredients
| 1 | Cabbage, small green finely shred, or half a large Savoy cabbage, finely shred |
| 1 to taste | Sea salt |
| 1 to taste | Ground black pepper |
| 1 to drizzle | Extra virgin olive oil, 3 part oil, 1 part vinegar |
| 1 to drizzle | Red wine vinegar, 3 part oil, 1 part vinegar |
| 1 to taste | Parmesan cheese |
Directions
- Finely shred 1 small green cabbage or half a large Savoy cabbage. Put in a large bowl and season with sea salt and freshly ground pepper. Drizzle with extra virgin olive oil and red wine vinegar at a ratio of three parts oil to one part vinegar.
- Start to toss the cabbage. Don't add so much dressing that it becomes wet, it should be just enough to moisten.
- Toss through as much freshly shaved parmesan as you like. I like a lot.
- Place on 4 small plates as a starter, or place on a large platter and serve as a shared starter or salad with the main.
