Red Cabbage Salad with Warm Pancetta-Balsamic Dressing
A vibrant salad featuring crisp red cabbage tossed with crispy pancetta, toasted almonds, and dried currants in a warm balsamic dressing. This colorful dish combines sweet, salty, and tangy flavors with great crunch.
Ingredients
- •¼ cup dried currants
- •3 tablespoons balsamic vinegar
- •6 cups red cabbage
- •3 ounce pancetta
- •1 tablespoon shallot
- •1 tablespoon extra-virgin olive oil
- •½ cup almonds
- •¼ cup Italian parsley
Cooking Instructions
- 1.
Place currants in small bowl. Heat vinegar in saucepan over medium heat until hot (do not boil). Pour vinegar over currants; let soak until currants soften, 15 to 20 minutes.
20 min
- 2.
Place cabbage in large bowl; set aside. Heat large nonstick skillet over medium- high heat. Add pancetta; sauté until brown and crisp, about 5 minutes. Add shallot to pancetta and drippings in skillet; sauté 1 minute. Remove from heat. Stir in currant- vinegar mixture and olive oil. Season with salt and freshly ground black pepper.
6 min
- 3.
Pour pancetta mixture over cabbage and toss to coat. Season to taste with salt and pepper. Let stand 5 to 10 minutes. Add almonds and parsley; toss to blend.
10 min
