Red Slaw With Warm Pancetta-balsamic Dressing

Total Time: 16 mins Preparation Time: 10 mins Cook Time: 6 mins

Ingredients

• Servings: 3
• 2 tablespoons dried currants
• 2 tablespoons balsamic vinegar
• 3 -4 cups finely shredded radicchio or 3 -4 cups red cabbage
• 2 ounces pancetta or 2 ounces thick-cut bacon, finely chopped
• 2 tablespoons minced shallots or 2 tablespoons red onions
• 1 tablespoon extra virgin olive oil
• 1/4 cup sliced almonds, lightly toasted
• 2 tablespoons finely chopped fresh italian parsley

Recipe

• 1 carefully heat balsamic vinegar (do not boil). pour hot vinegar over currants, let them stand 20 minutes to soften.
• 2 cook pancetta in a large nonstick skillet untril brown and crisp, about 5 minutes. add shallot to pancetta in skillet, cook 1 minute. remove skillet from heat, stir in currant-vinegar mixture, olive oil, and season to taste with salt and black pepper.
• 3 place shredded radicchio or cabbage in a large bowl, pour pancetta-balsamic mixture over it, and toss well to coat. taste for seasoning.
• 4 let salad stand 5 or 10 minutes, then add almonds and parsley and toss.