Raw cabbage, fennel and pecorino salad

Raw cabbage, fennel and pecorino salad

By
From
Spring
Serves
6
Photographer
Andy Sewell

This simple salad is perfect for the early weeks of autumn when the sun is still slightly warm and the season’s beautiful ingredients are beginning to trickle in. I like to use the ruffley Savoy cabbage because I love its texture and sweet, mild taste – look for tender, young cabbages, with vibrant leaves. This salad works best if dressed an hour or so before serving. It’s lovely as a starter, with a few slices of the finest Parma ham alongside.

Ingredients

Quantity Ingredient
1 savoy cabbage
1 fennel bulb
150g pecorino, finely sliced
a small bunch flat-leaf parsley, finely chopped, leaves only
120ml extra virgin olive oil
3 teaspoons good quality red wine vinegar
sea salt
freshly ground pepper

Method

  1. Wash the cabbage under cool running water, separating the leaves as you do so by snapping them off at the base. Pat each leaf dry, using a clean tea towel, then slice into fine ribbons and place in a bowl.
  2. Remove the fibrous outer layer of the fennel, and then slice the bulb in half lengthways. Cut each half into very fine slices and add them to the cabbage ribbons in the bowl.
  3. Add the pecorino slices and chopped parsley, then season the salad with salt and plenty of pepper. Drizzle over the olive oil and wine vinegar and toss really well to combine.
  4. Leave the salad to sit for an hour or so, to allow the vinegar to soften and wilt the leaves slightly, before serving.
Tags:
Skye Gyngell
seasonal
Spring
London
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