Young cabbage salad with Parma ham and turnips
6 servings
30 minutes
This salad is the embodiment of freshness and sophistication. Russian cuisine, which has always valued simplicity and naturalness, finds harmony in the crunchy young cabbage, sweet-nutty turnip, and refined Parma ham. Baked turnip adds softness and a light caramelized note, while thin slices of ham provide an elegant meaty accent. The dressing of olive oil and lemon juice gives the dish a slight spiciness and refreshing taste. This salad is perfect for a summer dinner or a light festive table. It not only delights with its flavor but also enriches the diet with vitamins and beneficial elements. The simplicity of preparation and the exquisite combination of ingredients make it a favorite among those who enjoy light yet rich flavor experiences.
1
Bake the turnip in the oven for twenty minutes. Remove, peel, cool, and slice into thin pieces.
- Turnip: 200 g
2
Shred the young cabbage into thin strips. Sprinkle with salt, mix, and let it sit for ten minutes.
- Cabbage: 1 kg
- Salt: to taste
3
Whisk the olive oil into the lemon juice, adding the oil in a thin stream.
- Olive oil: 50 ml
- Lemon: 1 piece
4
Mix cabbage, turnip, coarsely chopped dill, and thin slices of Parma ham with a sauce made of olive oil and juice. Season with pepper and serve.
- Cabbage: 1 kg
- Turnip: 200 g
- Dill: 20 g
- Parma ham (prosciutto di Parma): 100 g
- Olive oil: 50 ml
- Ground black pepper: to taste
