This is a great salad to make on days when you do not have the time or opportunity to go out and shop for ingredients. A good head of cabbage will keep for a week or more, and everyone always has some bacon in the refrigerator. Although you can do all of the prep well in advance, this salad should be served as soon as it is made: What makes it special is the warm bacon dressing. The heat wilts the cabbage somewhat, giving it an interesting texture. And, of course, bacon makes everything better.
- 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
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.
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.
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.