Victoria's Kitchen

Fiesolana: Italian Cabbage Salad with Ham & Fontina

Fiesolana: Italian Cabbage Salad with Ham & Fontina
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Prep Time
15 min
Prep Time
15 min
Ingredients
  1. 1 Head green/white cabbage , washed and chopped into tiny strips
  2. 1 Bunch parsley, washed, dried, and chopped
  3. 6 Slices of ham, chopped into tiny bits
  4. 8oz/220g Fontina cheese, chopped finely (see below)
  5. A Few spoonfuls of parmesan
  6. Olive oil
  7. Red wine vinegar or lemon juice, your pick
  8. Fleur de sel & pepper
Instructions
  1. Fontina is notoriously hard to grate or chop finely, because it’s quite soft. Cut it into relatively small bits, freeze it, and then put it into the food processor with a few tablespoons of parmesan. This will help it stay tiny.
  2. Combine all salad ingredients (cheese, cabbage, parsley, and ham).
  3. Drizzle olive oil, and toss.
  4. Add salt and pepper and toss.
  5. Drizzle vinegar, and toss. (DO NOT OVERDRESS THIS SALAD. It’s not about the vinegar right now. Just let the cabbage work it’s magic.)
  6. Taste and add whatever’s needed to make it perfect.
Adapted from The Best American Recipes 2002-2003
Victoria's Kitchen http://kitchenbyvictoria.com/
This salad is pretty heavily adapted from a cookbook called The Best American Recipes 2002-2003. 

It is SO GOOD. There is barely any dressing, and yet the salad is so flavourful. It is perfect for a blisteringly hot summer day, and you’ll be able to eat a GIANT bowlful because it’s basically only cabbage with some fixins.

Serves 6 as a side dish or appetizer, 4 as a main course. 

Fiesolana: Italian Cabbage Salad with Ham & Fontina
Write a review
Print
Ingredients
  1. 1 Head green/white cabbage , washed and chopped into tiny strips
  2. 1 Bunch parsley, washed, dried, and chopped
  3. 6 Slices of ham, chopped into tiny bits
  4. 8oz/220g Fontina cheese, chopped finely (see below)
  5. A Few spoonfuls of parmesan
  6. Olive oil
  7. Red wine vinegar or lemon juice, your pick
  8. Fleur de sel & pepper
Instructions
  1. Fontina is notoriously hard to grate or chop finely, because it’s quite soft. Cut it into relatively small bits, freeze it, and then put it into the food processor with a few tablespoons of parmesan. This will help it stay tiny.
  2. Combine all salad ingredients (cheese, cabbage, parsley, and ham).
  3. Drizzle olive oil, and toss.
  4. Add salt and pepper and toss.
  5. Drizzle vinegar, and toss. (DO NOT OVERDRESS THIS SALAD. It’s not about the vinegar right now. Just let the cabbage work it’s magic.)
  6. Taste and add whatever’s needed to make it perfect.
Adapted from Best American Recipes 2002-2003
Victoria's Kitchen http://kitchenbyvictoria.com/

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