Red Cabbage and Bacon Salad

• 1 small head red cabbage, very finely shredded, by hand or on a mandoline
• 1/4 cup extra-virgin olive oil
• 1 pound bacon, cut into 1-inch pieces
• 5 tablespoons balsamic vinegar
• Kosher salt

1. Put the shredded red cabbage in a large serving bowl.
2. Heat 1 tablespoon olive oil in a large skillet over medium heat.
3. Cook the bacon until crisp, about 5 to 6 minutes.
4. Pour off most of the fat, and return the pan to the heat.
5. Add the remaining olive oil and the vinegar to the skillet.
6. Bring to a full boil, and pour over the cabbage in the bowl.
7. Mop out the skillet with a handful of the cabbage to get the crusty bits from the bottom of the pan, and add to the bowl.
8. Season with salt, and toss well so the cabbage doesnt stick together.
9. Serve warm or at room temperature.

head red cabbage, extravirgin olive oil, bacon, balsamic vinegar, kosher salt

Taken from www.epicurious.com/recipes/food/views/red-cabbage-and-bacon-salad-385257 (may not work)