Warm Cabbage Salad Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 Garlic Cloves. sliced
Big Handful of Pine Nuts
3 oz of Balsamic Vinegar (I use Kirkland Balsamic)
150 Grams of thinly sliced Pancetta
1 Cup of freshly grated Reggiano Parmesano
1/2 Medium Napa Cabbage, rinsed and sliced thin cross. The leaves (don’t use large white portion of leaf core)
1/2 Medium Red Cabbage, sliced thin (don’t use large white portion leaf core)
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Directions: |
Directions:Slice Pancetta into approx. 1/2 inch pieces and fry on medium heat until crisp (be careful - it will go from crisp to burnt in 30 seconds)
Remove fried Pancetta to paper towel & put in bowl to drain. Keep Pancetta oil in fry pan (you can add a little olive oil if necessary and this will form the oil portion of the dressing)
Over low heat sauté pine nuts and garlic until golden brown (be careful - it will go from golden brown to burnt in 20 seconds and you will have to start over)
Remove the pine nuts/garlic and drain.
Add the sliced Red and Napa cabbage to the fry pan in the garlic infused Pancetta and add the balsamic vinegar to the pan. Heat over medium heat for 3 to 5 minutes tossing frequently.
Plate the warm cabbage in warmed bowls and top with the crisp Pancetta, pine nuts and freshly grated Reggiano. |
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Number Of
Servings: |
Number Of
Servings:4 |
Personal
Notes: |
Personal
Notes: This recipe is originally from Il Mercato Restaurant and kindly shared with Bob and Brenda who graciously shared it with me. Whenever I go to Il Mercato, this is my food of choice. Excellente!!
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