Red Cabbage Salad with Warm Pancetta-Balsamic Dressing
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 servings
- 1/4 cup dried currants
- 3 tablespoons balsamic vinegar
- 1 tablespoon extra-virgin olive oil
- 1/4 cup chopped fresh italian parsley
- 1 tablespoon finely chopped shallot
- Carbohydrate 16 g(5%)
- Cholesterol 9 mg(3%)
- Fat 14 g(22%)
- Fiber 4 g(16%)
- Protein 6 g(12%)
- Saturated Fat 3 g(13%)
- Sodium 122 mg(5%)
- Calories 202
Preparation Place 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. Place 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. Pour 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.
Preparation Place 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. Place 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. Pour 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.
