Serves 4 to 6
This salad is one of my favorites because of the crunchiness in every bite. Be certain to slice the cabbage very thinly, using either a mandolin slicer or a food processor. It is a great winter salad, and delicious with the crisp bacon but I sometimes enjoy it just with the olive oil and balsamic vinegar dressing.
- 1 small head red cabbage
- 1/4 cup extra-virgin olive oil
- 1 pound sliced bacon, cut in 1-inch pieces
- 5 tablespoons balsamic vinegar
- Kosher salt
Clean and remove the tough outer leaves of the cabbage, cut in half, and cut out the core. Thinly shred the red cabbage, by hand or on a mandoline (preferred), into a large bowl.
Heat 1 tablespoon olive oil in a large skillet over medium heat. Cook the bacon until crisp, about 5 or 6 minutes, then remove to a paper-towel-lined plate. Pour off most of the fat, and return the pan to the heat.
Add the remaining olive oil and the vinegar to the skillet. Bring the liquid to an energetic simmer, and pour the hot sauce over the cabbage in the bowl. Mop out the skillet with a handful of the cabbage to get the crusty bits from the bottom of the pan, and add to the bowl. Add the cooked bacon, season with the salt, and toss well so the cabbage doesn’t stick together. Serve warm.