Red Slaw With Warm Pancetta-Balsamic Dressing
"Wonderful in the fall with pork. Use red cabbage if you can't find (or afford) radicchio. Tthe flavor will be different, but it will still be delicious!"
- Ready In:
- 16mins
- Ingredients:
- 8
- Serves:
-
3
ingredients
- 2 tablespoons dried currants
- 2 tablespoons balsamic vinegar
- 3 -4 cups finely shredded radicchio or 3 -4 cups red cabbage
- 2 ounces pancetta or 2 ounces thick-cut bacon, finely chopped
- 2 tablespoons minced shallots or 2 tablespoons red onions
- 1 tablespoon extra virgin olive oil
- 1⁄4 cup sliced almonds, lightly toasted
- 2 tablespoons finely chopped fresh Italian parsley
directions
- Carefully heat balsamic vinegar (do not boil). Pour hot vinegar over currants, let them stand 20 minutes to soften.
- Cook pancetta in a large nonstick skillet untril brown and crisp, about 5 minutes. Add shallot to pancetta in skillet, cook 1 minute. Remove skillet from heat, stir in currant-vinegar mixture, olive oil, and season to taste with salt and black pepper.
- Place shredded radicchio or cabbage in a large bowl, pour pancetta-balsamic mixture over it, and toss well to coat. Taste for seasoning.
- Let salad stand 5 or 10 minutes, then add almonds and parsley and toss.
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RECIPE SUBMITTED BY
zeldaz51
United States
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