Cabbage Salad with Speck

• A small head Savoy cabbage, 1 pound or slightly larger
• 1/2 pound thinly sliced speck (or bacon or prosciutto), cut into 1/2-inch strips
• 1/4 cup extra-virgin olive oil
• 1 teaspoon kosher salt
• Freshly ground black pepper to taste
• 1/2 cup red-wine vinegar
• A mandoline slicer or sharp chefs knife; a heavy-bottomed skillet or saute pan, 10-inch diameter

1. Core the cabbage, and cut it into two or three wedges.
2. With the mandoline or knife, slice the wedges into fine shreds, and heap them in a large bowl.
3. Cut the speck (or bacon or prosciutto) into 1/2-inch strips or ribbons.
4. Set the skillet over medium heat, pour in 2 tablespoons of the olive oil, and scatter the strips in the pan.
5. Cook the speck, stirring and spreading the ribbons, until theyve rendered their fat and are crisp on the edges, about 5 minutes.
6. Blot them on paper towels, then toss in with the cabbage.
7. Drizzle the remaining 2 tablespoons oil over the cabbage, season with salt and freshly ground pepper, and toss again.
8. Set the empty skillet over high heat, pour in the red-wine vinegar, swirling the pan to deglaze it, and bring the vinegar to a boil.
9. Cook rapidly to reduce the vinegar by half.
10. Immediately pour it over the salad and toss well.
11. Serve warm or at room temperature.

cabbage, speck, extravirgin olive oil, kosher salt, freshly ground black pepper, redwine vinegar, mandoline

Taken from www.epicurious.com/recipes/food/views/cabbage-salad-with-speck-372236 (may not work)