Cabbage Salad

Adapted from https://lidiasitaly.com/recipes/cabbage-salad/

Servings: 8

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

Or use red cabbage/vinegar