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.
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Store Spice Organizer
Food Storage Container Set
Kitchen Utensil Set