Warm Red Cabbage Salad with Crispy Pancetta & Roasted Hazelnuts
Cabbage is one of those vegetables that is under used or over abused. Too many people have bad memories from their youth of over boiled cabbage. I am hoping to change your mind about cabbage with this recipe.
Ingredients
1 lb red cabbage
1/4 lb best quality pancetta
1/2 cup dried cranberries
2/3 cup fruity extra virgin olive oil
1 tsp garlic, peeled and minced
1 tsp honey
1/3 cup red wine vinegar
1/2 tsp sea salt
1/2 tsp black pepper
Watercress, for garnish
4 oz goat cheese
1 cup toasted hazelnuts, roughly chopped
Directions
Core and finely shred the cabbage; set aside. Cook the pancetta until it is slightly browned and crisp. Drain, chop roughly and set aside. Combine the olive oil in a bowl with the garlic, honey, vinegar, salt and pepper. Taste and correct the seasoning.
In a large sauté pan, over moderate high heat, briefly warm the dressing. Add the cabbage and toss quickly for 2 to 3 minutes just to wilt slightly. Add the chopped pancetta and dried cranberries. Plate the salad on to warm salad plates, garnish with watercress, crumbled goat cheese and toasted hazelnuts.
Serves 8