savoy cabbage and bresaola salad

insalata di verza e bresaola

for 6

1 firm fresh Savoy cabbage, about 1 kg in weight

500 g bresaola, finely sliced

Maldon salt and freshly ground black pepper

3 tablespoons aged balsamic vinegar

extra virgin olive oil

juice of 1 lemon

200 g Parmesan, for shaving

Remove the outer leaves of the cabbage. Cut the firm pale heart of the cabbage in half. Using a wide-bladed knife, shave the cabbage as finely as you can. Place in a bowl and season with salt and pepper. Shake over the balsamic vinegar and drizzle with extra virgin olive oil.

The proportion of bresaola to Savoy cabbage should be almost equal. Cut the bresaola slices into 1 cm shreds and toss into the cabbage. Squeeze over the lemon juice. Shave the Parmesan into similar width pieces, and mix with the salad.