Serves 4 to 6
Notes
Today, hydroponic farms give us crispy greens for salad year-round, but I recall salads made from the cabbage family in the winter because that’s all we had. Especially delicious is a salad of shredded red cabbage. The secret is to shave it thinly with a mandoline, or, as my grandfather would do it, slowly with a thin sharp knife, the cabbage sliced as thin as hair. As soon as the cabbage was cut, Nonna Rosa tossed it with a splash of wine vinegar, and the acidity of the vinegar kept the red brightness of the cabbage until it was ready to dress. Olive oil and vinegar, with salt and pepper, were the usual dressing, but sometimes she made a warm dressing, with some cubed ham or prosciutto crisped in olive oil with a bit of wine vinegar, brought to a boil, and tossed hot into the cut cabbage. Delicious.
Ingredients
- 1/4 cup extra-virgin olive oil
- 8 ounces boneless ham, julienned
- 1 medium red onion, chopped
- Kosher salt and freshly ground black pepper
- 1/2 cup red wine vinegar
- 1 small head red cabbage, finely shredded (on a mandoline if you have one)
- 3 stalks celery, chopped
- 1 Granny Smith apple, peel left on, cored, cut into matchsticks
Directions
Heat 2 tablespoons of the olive oil in a large skillet over medium heat. Add the ham, and cook, tossing occasionally, until it is crisp on the edges, about 3 minutes. Add the red onion, and cook just until it begins to wilt, about
2 minutes. Season lightly with salt and pepper, and whisk in the vinegar and remaining 2 tablespoons olive oil.
Combine the cabbage, celery, and apple in a large serving bowl. Pour the contents of the skillet over the cabbage, and toss well to wilt the cabbage slightly. Season with 1 teaspoon salt and several grinds of pepper. Serve warm or at room temperature.
