Friday 8th September 2006Warm Red Cabbage, Pancetta and Feta Salad
Very few warm salads are easier than this inviting nest of red cabbage, pancetta and feta.|
It’s a dish made quite literally in a flash of the pan, very fast and makes an excellent start to any meal, as the acid from the lemon helps kick start your digestive system and gets your juices flowing.
I also adore how the whole process of this dish continually changes the cabbage's colour and appearance. From it’s originally raw purple state, to the wilted and warm blue and finally with the addition of acid via the lemon, it turns to a vibrant crimson red.
It’s a chemistry lesson and a delightful start to a meal, all in one!
If you you’re a fan of blue cheeses, this would work perfectly well too, along with some toasted walnuts instead of the pumpkin seed. As you see I like the use of and the taste of a little butter here, however by all means use olive oil if you prefer, or leave it out altogether if you’re using a non-stick pan.
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