Prosciutto and Cabbage Salad

Salad is the theme of this edition of Weekend Cookbook Challenge hosted by Mike of Mel's Diner.

It may be winter here but I wanted to avoid the more usual salads based on roasted vegetables - so I sought inspiration in Melbourne Chef, Karen Martini and her latest book "Cooking at Home"



One of the many salads in the book immediately appealed to me, a Bresaola and Cabbage Salad. I've substituted Prosciutto for the Bresaola but basically stayed true to the recipe. A simple lemony dressing is tossed through the finely shredded cabbage, fennel and parsley leaf salad - the salad is then presented on the bed of prosciutto slices and topped with shaved parmigiano-reggiano.

Prosciutto and Cabbage Salad
[Serves 6 as a starter]

finely sliced prosciutto
250 grams shredded cabbage
1 small fennel bulb, finely shredded
handful fresh parsley leaves

approx. ½ lemon, juiced (add to taste)
50 mls extra virgin olive oil
sea salt and freshly ground white pepper

shaved parmigiano-reggiano, for garnish

Make the dressing:
Place the oil, salt and white pepper and whisk in the lemon juice - be sure to taste the dressing to adjust the amount of lemon juice to suit your own palate.

Assemble the salad:
Place the cabbage, fennel and parsley leaves into a bowl and dressing over with a spoonful or two of the dressing, just use enough to lightly moisten the mixture - season and toss well.

Lay the prosciutto slices across the base of a serving platter and then top with the salad. Drizzle over with more of the dressing and finish off with a good sprinkling of shaved parmigiano.

Serve at once with any leftover dressing on the side.