Raw Cabbage, Fennel, and Pecorino Salad
Prep Time
25 minutes + 1 hour sit
Number of Servings
6
Ingredients
  • 1 Savoy cabbage
  • 1 fennel bulb
  • [q:5 1/4] oz pecorino, finely sliced
  • A small bunch flat-leaf parsley, leaves only, finely chopped
  • [q:1/2] cup extra-virgin olive oil
  • 3 tsp good-quality red wine vinegar
  • Sea salt and freshly ground pepper
Directions
  1. Wash cabbage under cool running water, separating leaves as you do so by snapping them off at the base. Pat each leaf dry, using a clean dish towel, and then slice into fine ribbons and put in a bowl.
  2. Remove fibrous outer layer of fennel, and then slice bulb in half lengthwise. Cut each half into very fine slices and add them to cabbage ribbons in bowl.
  3. Add pecorino slices and chopped parsley, and then season salad with salt and plenty of pepper. Drizzle over oil and vinegar and toss really well to combine.
  4. Leave salad to sit 1 hour or so to allow vinegar to soften and wilt leaves slightly, before serving.
Nutrition Info
336 Calories, 11 g Protein, 15 g Carbohydrates, 6 g Fiber, 28 g Total fat (9 g sat, 15 g mono, 3 g poly), 244 mg Sodium, [nutrition:5] Vitamin C, K, [nutrition:3] Vitamin B2 (riboflavin), Calcium, Molybdenum, Phosphorus, [nutrition:2] Vitamin A, Folate, Copper, Manganese, [nutrition:1] Vitamin B1 (thiamine), B3 (niacin), B6, Biotin, Pantothenic acid, Iron, Magnesium, Potassium, Zinc