Dress up the humble cabbage and transform it from side-order stand-ins to an outstanding salad with green goddess dressing.
- To make dressing, using a fork, mash avocado with mayonnaise in a bowl until smooth. Stir in lemon juice, chervil, tarragon, chives and eschalot. Season with salt and pepper. Makes 3/4 cup.
- Heat 2 teaspoons oil in a frying pan over medium heat. Add half the prosciutto and cook for 30 seconds each side or until crisp, then drain on paper towel. Repeat with remaining 2 teaspoons oil and prosciutto. Crumble half the prosciutto.
- Quarter pear and avocados, then remove core from pear. Thinly slice pear and avocados lengthwise and toss gently in a bowl with lemon juice.
- Place half the parmesan, the cabbage, crumbled prosciutto and green goddess dressing in a bowl and toss to combine.
- Layer cabbage and pear in bowls. Top with remaining parmesan and prosciutto, and scatter with extra chervil sprigs to serve.
You may need it
Mixing Bowl Set
Food Storage Container Set
Kitchen Utensil Set