Red Cabbage Salad with Warm Pancetta-Balsamic Dressing

4.6(42)

Currants soak up balsamic dressing before being added to pancetta for a quick vinaigrette for dressing red cabbage.

by Maria Helm Sinskey·published 2011-02-02

Servings

Makes 6 servings

Total time

50 min

Calories / serving

—

Ingredients (8)

serves

Instructions (3 steps)

01Place 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.
02Place 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.
03Pour 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.

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Not rich — missing servings, total time, or calories.