Cabbage, Mint, Pecorino Salad
I opt for pecorino where most people reach for Parmigiano Reggiano (or Grana Padano). It tops finished pasta dishes, goes into meatballs, and brings salt and oomph to my béchamel.
There’s so little to this recipe that it’s barely a recipe at all. It’s great with anything fried, schnitzel in particular.
ingredients
- 2 cups loosely packed cabbage
- 40g pecorino, finely grated
- 1/2 cup mint leaves, loosely packed
- 1 tbsp lemon juice
- 1 tbsp extra virgin olive oil
Finely shred white cabbage, add a generous amount of fresh mint (it has to be fresh — dried mint has an altogether different, more earthy flavour), and finish with a mound of freshly grated pecorino.
Dress and add salt if you need it. Your pecorino may bring enough salt, but you won’t know until you taste it. Toss really well together and let it sit until you need it.
