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Trim the outer leaves from the cabbage head. Quarter the cabbage along the stem axis (i.e. the quarters should be symmetrical).
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Grill or broil on high heat until the edges are charred. Flip the quarters to char the other side. It took me about 5 minutes per side, so a total of 10 minutes. Remove from grill and roughly chop the quarters into quarters again.
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Discard the cores and place the leaves in a large bowl.
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Mash the salt and the minced garlic together to make a paste.
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Place the paste in a small bowl along with the pepper, lemon juice, Worcestershire sauce, and Dijon mustard. Mix together into a sauce.
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Slowly drizzle the olive oil into the bowl while whisking it into the sauce. If you choose to serve this salad with meat: dice the prosciutto or bacon into 1/4-inch to 1/2-inch pieces.
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Cook the prosciutto in a skillet or sauté pan on high flame until the pieces begin to crisp and darken.
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Pour the dressing over the cabbage leaves and toss to coat.
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Add the parmesan, preserved lemon, and cooked prosciutto to the cabbage. Toss together and serve.