Red Cabbage Salad With Warm Pancetta-Balsamic Dressing


1/4 Cup dried currants
3 Tbsp Traditional Balsamic Vinegar
6 Cups thinly sliced red cabbage (from about 1/2 medium head)
1 3-oz package thinly-sliced pancetta (Italian bacon), finely chopped
1 Tbsp finely-chopped shallot
1 Tbsp Extra-Virgin Olive Oil
1/2 Cup whole almonds, toasted, coarsely chopped
1/4 Cup chopped fresh Italian parsley


Pour currants into a small heatproof bowl. Heat the balsamic vinegar over medium heat in a saucepan until hot, but not boiling. Pour hot vinegar over the currants; allow to soak until the currants soften, 15-20 min.

Put the sliced cabbage in large bowl and set aside for the time being. Heat a large nonstick skillet over medium-high heat, then add the pancetta. Sauté in the hot skillet until the pancetta is brown and crisp, about 5 min. At the last moment, add the minced shallot to the pancetta, and the flavorful skillet drippings. Sauté fir 1 minute then remove from heat.

Add the currant-vinegar mixture and olive oil to the sauteed shallot and pancetta, stirring to combine. Season with a little salt and freshly ground black pepper.

Pour pancetta-balsamic mixture over the sliced cabbage and toss to coat. Give it a little taste, and adjust seasonings if needed.  Allow to stand 5 to 10 min for flavors to meld. Sprinkle on almonds and parsley and toss before serving.

Adapted from Epicurious.