Red Cabbage Salad with Warm Pancetta-Balsamic Dressing

Recipe from Bon Appetit Magazine

Husband-Tested in Alice’s Kitchen

Here’s a wonderful sweet, savory, salty, crunchy, positively addictive salad that goes great with grilled meat or fish.  This takes little time to prepare and tastes great left over.  Take this to your next “covered dish” party.  You’ll get rave reviews!  Buy your ingredients at Lost River Market & Deli, our favorite community-owned grocery store!

¼ cup dried currants, raisins or dried cranberries

3 tablespoons balsamic vinegar or red wine vinegar

6 cups thinly sliced red cabbage (from about 1/2 medium head)

1 3-ounce package thinly sliced pancetta (Italian bacon) or bacon, finely chopped

1 tablespoon finely chopped shallot or sweet onion

1 tablespoon extra-virgin olive oil

½ cup whole almonds or walnuts, toasted, coarsely chopped

¼ cup chopped fresh Italian parsley

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.

Other ideas:

• add a few shavings of raw carrot to the thin-sliced cabbage
• make into a main dish by adding a little grilled chicken on top
• sprinkle goat cheese on the warm salad
• add some diced apple