Cabbage Salad

Ingredients

• 3 TABLESPOONS EXTRA-VIRGIN OLIVE OIL, PLUS MORE IF NECESSARY
• 8 OUNCES THICKLY SLICED BACON, JULIENNED
• 1 LARGE WHITE ONION, THINLY SLICED
• ½ CUP WHITE WINE VINEGAR
• 1 TEASPOON KOSHER SALT, PLUS MORE TO TASTE
• FRESHLY GROUND BLACK PEPPER, TO TASTE
• 1 MEDIUM HEAD GREEN CABBAGE, CORED, AND THINLY SLICED ON A MANDOLINE OR BY HAND

Steps

1. Add the olive oil to a large skillet over medium heat. When the oil is hot, add the bacon, and cook until crisp, about 6 minutes. Drain on paper towels, then put it in a large serving bowl.

2. You should have about ⅓ cup fat left in the pan. If not, add more olive oil; if there’s more than ⅓ cup, pour out and discard the excess. Over medium heat, add the onion, and cook until wilted, about 3 minutes. Whisk in the vinegar and season with the salt and lots of black pepper. Let cook for 2 minutes.

3. Toss the cabbage in the bowl with the pancetta, and pour the hot dressing over all. Toss well, adjust the seasoning, and serve right away.

Notes