Red Cabbage and Warm Spinach Salad |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 2 |
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This is a recipe inspired by a salad I had as part of a sumptuous feast at Adriatica, an exquisite restaurant atop Seattle's Queen Anne Hill, says Lise R. Bonin of Austin, Texas. Both the view and the food made for a most memorable anniversary dinner for my husband and me several years ago. Ingredients:
1 garlic clove, minced |
1/8 teaspoon salt |
1/2 teaspoon dijon mustard |
1/2 teaspoon honey |
1 1/2 tablespoons balsamic vinegar |
2 1/2 tablespoons extra-virgin olive oil |
1/4 cup pine nuts |
2 oz sliced pancetta (italian unsmoked cured bacon), chopped |
1 lb red cabbage, cut into 1/4-inch-thick slices |
1 (5-oz) bag baby spinach, any tough stems discarded |
Directions:
1. Make vinaigrette: Mash garlic with salt to a paste. Whisk together garlic paste, mustard, honey, and vinegar, then add oil in a stream, whisking until emulsified.
2. Make salad: Toast pine nuts in a dry large heavy skillet over moderate heat, stirring frequently, until beginning to turn golden, about 2 minutes. Add pancetta and cook until browned and crisp, about 2 minutes. Add cabbage, tossing to combine, and cook, covered, until wilted and just tender, 8 to 10 minutes. Reduce heat to low and add spinach, stirring gently until it just begins to wilt. Remove pan from heat. Add vinaigrette and toss.
3. Serve immediately.
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