Ingredients
- ½ (500g) new season cabbage
- 2-4 slices venison salami
- Sea salt flakes and freshly ground black pepper
- 3 Tbsp good quality balsamic vinegar
- Extra virgin olive oil
- Juice of 1 lemon
- 150g Danseys pass cheese from Whitestone or Parmesan
BASECAMP SALAMI WITH CABBAGE
Method
- Remove the outer leaves of the cabbage
- Cut the firm pale hear of the cabbage in half
- 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
- Lightly flatten the slices of salami with the palm of your hand and cut the venison into 1cm shreds and add to the cabbage
- The proportion of salami should almost be equal to the cabbage
- Squeeze over the lemon juice, shave on the cheese and mix with the salad
Comments
Serves 4-6
Thanks to BASECAMP SALAMI for providing the salami, to KAKANUI PRODUCE for the cabbage used in the demonstration.
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