Prosciutto, parmesan and savoy cabbage salad

James Martin's light, lip-smacking Italian inspired Savoy salad makes a fabulous start to any meal or brilliant addition to a buffet
By James Martin
Prosciutto, parmesan and savoy cabbage salad
  • Rating:
  • Serves: 6
  • Prep Time: 20 minutes
  • Effort: easy



  • 0.5 large Savoy cabbage
  • 75 ml extra virgin olive oil
  • 1 pinches black pepper
  • 40 ml aged balsamic vinegar
  • 300 g parmesan
  • 24 slices prosciutto


1. Remove the dark outer leaves of the cabbage and shred the inner leaves very finely. 2. Place into a large bowl; add the olive oil and season to taste with salt and freshly ground black pepper. Toss together, and then add the vinegar. 3. Using the tip of a pointed knife (or a Parmesan knife), break the Parmesan into little chunks. Add the cabbage mixture and toss well. 4. Arrange the slices of prosciutto over each plate and cover with two tablespoons of the cabbage and Parmesan salad. Serve immediately.

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