I didn’t post much about my trip to Italy here on GreenLiteBites -- most posts were reserved for TheUnworldlyTravelers and JustRoni. Here I like to archive my home kitchen adventures.
Surprisingly, I didn’t immediately come back inspired to re-create many of the amazing meals I ate there. I think they needed to stew in me for a bit because now I’m finding myself dreaming of some of the dishes I was lucky enough to experience.
One of my favorite meals was at the La Certosa Restaurant in Florence. Here’s some video footage of our dinner entertainment...
The woman in the red hat is my mom. I’m getting teary just thinking of that evening.
The meal we had started with an amazingly simple salad that I would have never pulled together on my own. Instead of dressing, we drizzled the Monastery’s own honey to bring the dish together. I loved it so much I bought a jar to bring home!
I don’t think I’ve come even close to capturing the salad as they served it, but my version is directly inspired by theirs. I remember the combination of raw cabbage, cheese, nuts and honey. Such simple ingredients that together create a tasty, satisfying dish.
I’ve made this 3 times using the same head of cabbage and plan on making it again for lunch, it’s that good. If you are a heavy dressing user this may be too dry for you. I love the touch of sweetness the honey brings to the cabbage. It's perfect!
Here’s what I did...
Ingredients
- 100g of shredded green cabbage
- 25g chopped raw spinach
- 1 oz soft mild cheese
- ½ oz raw walnuts, chopped
- 10g dried cranberries
- ½ tablespoon honey (10g)
Instructions
Cut thin slices from a half of a head of green cabbage.
Pile it on a plate with the spinach and mix the two.
Grate the cheese. I’ve used both mozzarella and Monterey jack successfully. The key is to grate your own. The already grated stuff is coated to prevent sticking and it’s just not the same on this salad.
Top the greens with the shredded cheese.
Sprinkle the walnuts and dried cranberries on top.
Drizzle with the honey.
Enjoy!
Note: Here’s a behind-the-scenes shot of my “photo studio.” As you can see, it’s hard to hire good help these days. 😉
📖 Recipe
My Certosa-Inspired Cabbage Salad
Ingredients
- 100 g of shredded green cabbage
- 25 g chopped raw spinach
- 1 oz soft mild cheese
- ½ oz raw walnuts chopped
- 10 g dried cranberries
- ½ tablespoon honey 10g
Instructions
- Cut thin slices from a half of a head of green cabbage.100 g of shredded green cabbage
- Pile it on a plate with the spinach and mix the two.25 g chopped raw spinach
- Grate the cheese. I’ve used both mozzarella and Monterey jack successfully. The key is to grate your own. The already grated stuff is coated to prevent sticking and it’s just not the same on this salad.1 oz soft mild cheese
- Top the greens with the shredded cheese.
- Sprinkle the walnuts and dried cranberries on top.½ oz raw walnuts, 10 g dried cranberries
- Drizzle with the honey.½ tablespoon honey
Notes
- Here’s a behind-the-scenes shot of my “photo studio.” As you can see, it’s hard to hire good help these days. 😉
cheap kicks
This group is purple with a choice of a large white cross plaid wool coat, long coat is selected, and then with a dark gray leggings, and finally with a black New Balance sneakers, simple atmosphere.
Carla
I don't consider myself a "heavy dressing user" but the honey alone didn't quite do it for me, so I mixed honey into mayo and thinned it with a little apple juice, the way I would for Waldorf salad, and everyone I've served it to has loved it. Yum.
Michelle
I was leery to try this, but I'm SO glad I did. Very simple, and very yummy. Definitely a recipe I will make often. Thanks!
Julie
That sounds wonderful...simple, natural, delicious! I will definitely try it (and try to imagine myself in Italy while I enjoy it!).
Brenda
I made this salad tonight...OMG it was delicious and I didn't even use all the honey. I used very little fresh mozzarella and fresh parmesan and it was just perfect. I will definitely be making again!! Thanks Roni!
Debbie
This looks so refreshing. Can't wait to try it. Thanks.