| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
Campanile |
4 |
servings |
INGREDIENTS
| 1 |
|
Green cabbage. |
| 1 |
|
Thick slice ham; (1 cm thick). |
| 100 |
g |
Gruyere cheese. |
| 1 |
ts |
Mustard. |
| 1 |
tb |
Vinegar. |
| 3 |
tb |
Groundnut oil. |
|
|
Salt; pepper. |
INSTRUCTIONS
1 Remove the thick green leaves of the cabbage. Cut the heart in two,
wash each half in cold water. Cut the cabbage in thin strips. Cut the
ham and the Gruyere in strips 3 cms long.
2 Prepare the vinaigrette in a large bowl, mixing together the
mustard, vinegar, oil, salt and pepper. Put the cabbage, ham and
Gruyere into the bowl. Toss all the ingredients in the vinaigrette.
3 Put in the refrigerator for at least 2 hours, so that the cabbage
soaks up the dressing. Check the seasoning before serving. Ham has
always been considered the noble part of a pig and played an
important role in eating habits. It was served to the emperors in
Roman times. The conservation of ham was already carried out by the
Gauls.
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