New Roots Organics
Organic Recipes > Salad or Side > Red Cabbage and Warm Spinach Salad

Red Cabbage and Warm Spinach Salad (Serves 2)
courtesy of Gourmet

This is a recipe inspired by a salad I had as part of a sumptuous feast at Adriatica, an exquisite restaurant atop Seattle's Queen Anne Hill," says Lise R. Bonin of Austin, Texas. "Both the view and the food made for a most memorable anniversary dinner for my husband and me several years ago.

Dressing Ingredients
For balsamic vinaigrette
1 garlic clove, minced
1/8 teaspoon salt
1/2 teaspoon Dijon mustard
1/2 teaspoon honey
1 1/2 tablespoons balsamic vinegar
2 1/2 tablespoons extra-virgin olive oil

For salad
1/4 cup pine nuts
2 oz sliced pancetta (Italian unsmoked cured bacon), chopped
1 lb red cabbage, cut into 1/4-inch-thick slices
1 bunch spinach, washed

  1. Make vinaigrette:
  2. Mash garlic with salt to a paste. Whisk together garlic paste, mustard, honey, and vinegar, then add oil in a stream, whisking until emulsified.
  3. Make salad:
  4. Toast pine nuts in a dry large heavy skillet over moderate heat, stirring frequently, until beginning to turn golden, about 2 minutes. Add pancetta and cook until browned and crisp, about 2 minutes. Add cabbage, tossing to combine, and cook, covered, until wilted and just tender, 8 to 10 minutes. Reduce heat to low and add spinach, stirring gently until it just begins to wilt. Remove pan from heat. Add vinaigrette and toss.
  5. Serve immediately.

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