Lidia's Red Cabbage and Bacon Salad
Bacon, balsamic vinegar and red cabbage makes a tasty, colorful salad.
1/4 of a head of red cabbage, cored and thinly shredded
2 Tablespoons olive oil
a quarter pound of bacon, cut in 1" pieces
2 Tablespoons balsamic vinegar
salt to taste
Shred the cabbage as thinly as you can. A food process or mandoline makes this easier.
Heat a skillet and cook the bacon until crisp.
Pour off most of the bacon fat, then add the vinegar and oil, stirring to get up any bits of bacon. Pour over the cabbage and toss well, then add salt to taste.
Serve warm or at room temperature.