Recipe adapted from “Vegetables From an Italian Garden,” (Phaidon). Serves 2 as a main dish.
Ingredients
SALAD
1 small red cabbage, cored and finely shredded
1/2 cup red wine vinegar
4 tablespoons olive oil
9 ounces (about 1/2pound) pancetta or bacon, diced
6 slices soft white bread, crusts removed, cut into squares
3 1/2 ounces Roquefort cheese, diced
Green salad leaves, to serve
VINAIGRETTE
3/4 cup olive oil
3 tablespoons white wine vinegar
1 tablespoon Dijon mustard
Salt and pepper
Directions
Put the cabbage into a heatproof bowl. Pour the vinegar into a small pan and bring to the boil. Pour over the cabbage. Heat one tablespoon of the oil in a skillet. Add the pancetta or bacon and cook over medium heat, stirring frequently for 8-10 minutes, until crisp.
Remove with a slotted spoon and set aside. Heat the remaining oil in the skillet. Add the bread squares, in batches if necessary, and cook over medium heat, stirring and turning occasionally, until golden and crisp. Remove and drain on paper towels.
To make the vinaigrette, whisk together the oil, vinegar and mustard in a bowl and season with salt and pepper. Drain the cabbage and put it on a serving dish. Drizzle with the vinaigrette, top with the pancetta or bacon and Roquefort, and surround with salad leaves.
