Vegetables – fresh, cooked, or halfway in between – come to life with olive oil. Peggy Knickerbocker, a San Francisco writer and olive lover, likes this salad.
1/3 cup extra-virgin olive oil
6 – 8 slices pancetta, or bacon, cut into bite-sized pieces
1 medium red onion, finely chopped
4 cloves garlic, minced
1 small red cabbage, cored, outer leaves discarded, sliced very thin
1 tsp fennel seeds
6 Tbsp balsamic vinegar
dash Worcestershire sauce
salt and pepper to taste
1/3 pound blue cheese or feta, crumbled
1/3 cup flat parsley leaves, chopped
In a large heavy skillet, warm the oil over medium heat for 1 minute. Add the pancetta, onion and garlic. Cook for about 10 minutes, or until the pancetta has crisped and the onion is transparent to golden.
Add the cabbage, fennel seeds, vinegar, Worcestershire sauce, salt and pepper. Toss to combine the ingredients so that all are lightly covered with dressing. Taste for seasoning.
Transfer to a shallow serving dish and sprinkle with the cheese and parsley. Serve warm or at room temperature.
Serves 4 -6.
