Winter Salad of Cabbage, Ham and Gruyere
This is a recipe from a Betty Rosbottom cooking class I took back in 1986, and it also appears in her cookbook entitled BETTY ROSBOTTOM'S COOKING SCHOOL COOKBOOK where she notes on page 224: "Of all the salads I have ever taught, this is the most popular. Students always love the interesting combination of flavors in this wonderful, hearty dish."
Caryn again: I have served this to people who profess to hate cabbage (cole slaw), yet they have asked for second helpings of this salad so don't let the cabbage ingredient deter you from trying it if you haven't already made and eaten it.
1-1/2 heads cabbage
3/4 pound thinly sliced baked ham
3/4 pound Gruyere cheese
2 to 2-1/4 cups Roquefort Vinaigrette (recipe follows)
6 Tablespoons chopped fresh parsley (I use flat-leaf Italian.)
Salt and freshly ground pepper to taste
Boston, Bibb or Romaine lettuce leaves
1 or 2 black truffles, cut into thin slivers, optional. (I've never eaten this with truffles, but maybe someday I'll win the lottery and sprinkle on a few. ha! Caryn)
1) Core the cabbage and cut the leaves into thin strips 2 inches long and 1/4 inch wide. You should have 8 cups.
2) Cut the ham and the cheese into thin strips 2 inches long and 1/4 inch wide.
3) Place the Roquefort Vinaigrette in a large non-aluminum blow and whisk well. Add the cabbage, ham, and cheese strips, and toss to coat thoroughly. Add 4 Tablespoons of the parsley and mix well. Taste, and season with salt & freshly ground pepper if needed. (The salad can be made to this point 4 to 5 hours in advance. Cover and refrigerate.)
4) To serve the salad, arrange a border of the lettuce leaves on a large serving platter. Mound the cabbage salad on the plate. Sprinkle it with the remaining 2 Tablespoons parsley, and if desired, with the slivered black truffles.
Serves 8 to 10.
Roquefort Vinaigrette
1/2 cup red wine vinegar
1 Tablespoon stone-ground mustard
1 large clove garlic, finely minced
1-1/2 cups olive oil
1/3 cup Roquefort cheese, crumbled and softened
To prepare the dressing by hand, place the vinegar, mustard, and garlic in a large non-aluminum bowl and mix well. Whisk in the olive oil gradually, pouring it in in a thin stream. Then add the crumbled Roquefort and mash until smooth and well incorporated.
To prepare the dressing in a food processor, place the vinegar, mustard, garlic, and Roquefort in the bowl of a food processor. Process until smooth, 30 seconds, and then gradually, with the machine on, pour the oil in a thin stream through the feed tube. Process until the oil is well blended.
This sauce can be made a day in advance and refrigerated. Whisk well and bring to room temperature before using.
Makes 2 to 2-1/2 cups.
This is a recipe from a Betty Rosbottom cooking class I took back in 1986, and it also appears in her cookbook entitled BETTY ROSBOTTOM'S COOKING SCHOOL COOKBOOK where she notes on page 224: "Of all the salads I have ever taught, this is the most popular. Students always love the interesting combination of flavors in this wonderful, hearty dish."
Caryn again: I have served this to people who profess to hate cabbage (cole slaw), yet they have asked for second helpings of this salad so don't let the cabbage ingredient deter you from trying it if you haven't already made and eaten it.
1-1/2 heads cabbage
3/4 pound thinly sliced baked ham
3/4 pound Gruyere cheese
2 to 2-1/4 cups Roquefort Vinaigrette (recipe follows)
6 Tablespoons chopped fresh parsley (I use flat-leaf Italian.)
Salt and freshly ground pepper to taste
Boston, Bibb or Romaine lettuce leaves
1 or 2 black truffles, cut into thin slivers, optional. (I've never eaten this with truffles, but maybe someday I'll win the lottery and sprinkle on a few. ha! Caryn)
1) Core the cabbage and cut the leaves into thin strips 2 inches long and 1/4 inch wide. You should have 8 cups.
2) Cut the ham and the cheese into thin strips 2 inches long and 1/4 inch wide.
3) Place the Roquefort Vinaigrette in a large non-aluminum blow and whisk well. Add the cabbage, ham, and cheese strips, and toss to coat thoroughly. Add 4 Tablespoons of the parsley and mix well. Taste, and season with salt & freshly ground pepper if needed. (The salad can be made to this point 4 to 5 hours in advance. Cover and refrigerate.)
4) To serve the salad, arrange a border of the lettuce leaves on a large serving platter. Mound the cabbage salad on the plate. Sprinkle it with the remaining 2 Tablespoons parsley, and if desired, with the slivered black truffles.
Serves 8 to 10.
Roquefort Vinaigrette
1/2 cup red wine vinegar
1 Tablespoon stone-ground mustard
1 large clove garlic, finely minced
1-1/2 cups olive oil
1/3 cup Roquefort cheese, crumbled and softened
To prepare the dressing by hand, place the vinegar, mustard, and garlic in a large non-aluminum bowl and mix well. Whisk in the olive oil gradually, pouring it in in a thin stream. Then add the crumbled Roquefort and mash until smooth and well incorporated.
To prepare the dressing in a food processor, place the vinegar, mustard, garlic, and Roquefort in the bowl of a food processor. Process until smooth, 30 seconds, and then gradually, with the machine on, pour the oil in a thin stream through the feed tube. Process until the oil is well blended.
This sauce can be made a day in advance and refrigerated. Whisk well and bring to room temperature before using.
Makes 2 to 2-1/2 cups.