Recipe courtesy of Paul Berglund

Parmesan Cabbage Salad with Buttery Croutons

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  • Level: Easy
  • Total: 1 hr
  • Active: 40 min
  • Yield: 8 servings
Crunchy shredded cabbage tossed in a creamy Parmesan vinaigrette may look like a coleslaw, but the addition of chopped cornichons, hard-boiled eggs, and buttery croutons makes this unique salad hearty enough to serve as a dinner. (Note: Make the croutons ahead of time.)




Buttery Croutons


  1. Cabbage: Place savoy cabbage cut side down on a flat surface; remove core and discard. Thinly slice from top to bottom; place shredded cabbage in a large bowl. Repeat with red cabbage.
  2. Vinaigrette: Peel and finely dice the shallot. Add to a bowl, along with vinegar and Parmesan. Use pestle to muddle the cheese into the shallots; then let rest to macerate, 15 minutes. (Maceration is a method to soften the texture and flavor of the ingredients.) After the resting period, gently whisk in olive oil and cream to emulsify. Set aside.
  3. Salad: Slice the hard-boiled eggs, then chop; add to cabbage. Thinly slice cornichons; add to salad. Roughly chop almonds; add to salad. Add the buttery croutons.
  4. Briefly whisk the vinaigrette to re-emulsify, 10 seconds. Add a pinch of salt to the salad, then pour in the vinaigrette. Use your hands to gently toss the salad with the vinaigrette until the ingredients are evenly coated. Taste for seasoning, and adjust as needed. Transfer to a serving bowl and finish with lots of freshly ground black pepper.