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
SERVES:
3
UNITS:
US

Ingredients Nutrition

Directions

  1. Carefully heat balsamic vinegar (do not boil). Pour hot vinegar over currants, let them stand 20 minutes to soften.
  2. 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.
  3. Place shredded radicchio or cabbage in a large bowl, pour pancetta-balsamic mixture over it, and toss well to coat. Taste for seasoning.
  4. Let salad stand 5 or 10 minutes, then add almonds and parsley and toss.

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