Red Slaw With Warm Pancetta-Balsamic Dressing |
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Prep Time: 10 Minutes Cook Time: 6 Minutes |
Ready In: 16 Minutes Servings: 3 |
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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! 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:
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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