Chef Craig Guenther - Winnipeg Winter Club - March 9, 2015
Warm Red Cabbage Salad with Pancetta and Goat Cheese
- 1 tsp olive oil
- 1 cup pancetta, or bacon, diced
- ½ head of red cabbage, shredded finely, like coleslaw
- 1 small head of radicchio, thinly sliced
- ½ red onion, thinly sliced
- ½ cup olive oil
- ¼ cup red wine vinegar
- 2 cups arugula
- 1 cup fresh basil, julienned
- 4 ox soft goat cheese, crumbled
- ½ cup pine nuts, toasted
Heat 1 tsp oil in a large wok or pan over medium high heat. Add pancetta and sauté until crispy and the juices have run out, about 10 minutes.
Add cabbage, radicchio and red onion and cook for about 10 more minutes, until slightly wilted and soft. Turn off heat and add the remaining olive oil and vinegar and toss to coat. The oil and vinegar will be absorbed into the hot cabbage. Add the arugula, basil, goat cheese and pine nuts and give it a gentle toss.
Transfer to individual plates and serve right out of the hot pan.