Red Acre Cabbage and Warm Spinach Salad

April 15, 2007

Red Acre Cabbage and Warm Spinach Salad

Adapted from Gourmet, April 2000

For balsamic vinaigrette
1 garlic clove, minced
1/8 teaspoon salt
1/2 teaspoon Dijon mustard
1 1/2 tablespoons balsamic vinegar
2 1/2 tablespoons extra-virgin olive oil

For salad
1/4 cup pine nuts
2 oz sliced pancetta (Italian unsmoked cured bacon), chopped
1 pound red cabbage, cut into 1/4-inch-thick slices
1 (5-oz) bag baby spinach, any tough stems discarded

Make vinaigrette: Mash garlic with salt to a paste. Whisk together garlic paste, mustard, and vinegar, then add oil in a stream, whisking until emulsified.

Make salad: Toast pine nuts in a dry large heavy skillet over moderate heat, stirring frequently, until beginning to turn golden, about 2 minutes. Add pancetta and cook until browned and crisp, about 2 minutes. Add cabbage, tossing to combine, and cook, covered, until wilted and just tender, 8 to 10 minutes. Reduce heat to low and add spinach, stirring gently until it just begins to wilt. Remove pan from heat. Add vinaigrette and toss. Serve immediately.

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