Fiesolana New York Times Jonathan Reynolds Adapted from Valdino West Restaurant July 22, 2001 Yield: 4 servings For the vinaigrette: 1 cup extra-virgin olive oil 1/3 cup freshly squeezed lemon juice For the salad: 1 head green cabbage (1½ pounds), cored, very thinly julienned (about 1½ cups per person) 6 thin slices Virginia ham, rind trimmed, thinly julienned ¼ cup chopped parsley, plus additional for sprinkling 3/4 tsp. salt ½ tsp. freshly ground black pepper 2 oz. fontina cheese, refrigerated so that it is easy to grate 16 cherry tomatoes, cut almost in quarters but still attached at stem ends 1 lemon, quartered and rolled in chopped parsley To make the vinaigrette, whisk the olive oil and lemon juice together in a bowl until thick. To make the salad, place the cabbage, ham, parsley, salt and pepper in a large bowl and toss with your fingers until combined. Sprinkle with 6 Tbsp. of the vinaigrette and toss lightly with your fingers until the ingredients are coated. Divide into 4 portions in the bowl. Working with one portion at a time, lightly pack the salad in a bowl just large enough to contain it and invert the bowl onto a salad-size serving plate. Shred ¼ of the cheese on the medium side of a cheese grater onto each serving so that the cheese covers the salad. Sprinkle decoratively with parsley and arrange tomatoes at 12,3,6, and 9 o'clock - or at any other times of day you fancy. Serve with a parsleyed lemon quarter.

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