- 1 medium-sized green cabbage - 1 lemon (juice and peel) - 1 branch of rosemary with flowers - extra virgin olive oil, salt, pepper
Wash and slice the cabbage subtly, put it in a salad bowl and salt it lightly. Separate rosemary leafs from flowers. Place the flowers in a separate bowl and finely chop the leafs with a knife.
Squeeze the lemon, filter the juice and put it in a container with high sides. Add a pinch of salt and 6 tablespoons of extra virgin olive oil.
Using a fork, beat the vinaigrette so as to incorporate the air. The liquids will then change appearance and the vinaigrette will seem to become a kind of very liquid mayonnaise. At this point also incorporate the chopped rosemary.
Pour the vinaigrette on the cabbage, mix very well, finally add the flowers of rosemary and black pepper before serving