Cabbage Salad with Speck

1. 1

   Core the cabbage, and cut it into two or three wedges.

2. 2

   With the mandoline or knife, slice the wedges into fine shreds, and heap them in a large bowl.

3. 3

   Cut the speck (or bacon or prosciutto) into 1/2-inch strips or ribbons.

4. 4

   Set the skillet over medium heat, pour in 2 tablespoons of the olive oil, and scatter the strips in the pan.

5. 5

   Cook the speck, stirring and spreading the ribbons, until theyve rendered their fat and are crisp on the edges, about 5 minutes.

6. 6

   Blot them on paper towels, then toss in with the cabbage.

7. 7

   Drizzle the remaining 2 tablespoons oil over the cabbage, season with salt and freshly ground pepper, and toss again.

8. 8

   Set the empty skillet over high heat, pour in the red-wine vinegar, swirling the pan to deglaze it, and bring the vinegar to a boil.

9. 9

   Cook rapidly to reduce the vinegar by half.

10. 10

    Immediately pour it over the salad and toss well.

11. 11

    Serve warm or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.