Warm Savoy Cabbage
and Leek Salad
Total time: 15 minutes
To trim Savoy cabbage, break off and discard the bright green outer leaves. This cabbage has a much looser head and cooks faster than the traditional 'white' cabbage.
Ingredients:
- 1 medium leek, sliced
- 2 cups shredded Savoy cabbage
- 2 - 3 strips bacon,
- 1/4 cup dry-cured, Greek olives
- 2 tsp olive oil
- 1 tbs Balsamic vinegar
- 1 - 3 tsp truffle oil or good olive oil
Instructions:
- Trim leek: cut in half the long way and rinse well. Thinly slice.
- Cut a thick slice of cabbage, avoiding the core. Lay flat, cut into 3 or 4 wedges, then thinly slice the wedges.
- Pit olives if needed and roughly chop.
- Sauté bacon in a medium skillet over medium heat.
- When brown and crisp, remove and drain. Pour off bacon fat.
- Add olive oil, leeks
and sauté, stirring frequently, until tender, 5 - 7 minutes.
- Add cabbage and sauté, stirring frequently, until it wilts and starts to brown.
- Add vinegar and Greek olives; stir well to combine.
- Crumble bacon and add.
- Reduce heat and let heat through, 3 - 4 minutes.
- Divide onto two plates, drizzle with truffle or good olive oil, garnish with a few more olives and serve.