Warm Red Cabbage and Lacinato Kale Salad with Capers

  • 1 tablespoon olive oil
  • ¼ cup plain bread crumbs
  • ¼ cup olive oil
  • ¼ cup white balsamic vinegar
  • 1 teaspoon mustard
  • ½ small head red cabbage chopped, approximately 4 cups
  • 5-6 leaves Lacinato kale, stems removed, leaves cut across into ¼-inch pieces and julienned
  • ½ cup red bell pepper, 1/2 inch thick slices, cut 1-inch long
  • 3 tablespoons capers, drained and rinsed
  • 1 tablespoon olive oil
  • finishing salt to taste

 

Prepare the bread crumbs first. Pour 1 tablespoon olive oil in large skillet over medium high heat. Add the breadcrumbs and stir for 1 to 2 minutes, or until the breadcrumbs just begin to turn golden brown. Remove pan from the heat, put breadcrumbs in a small bowl, and set aside.

 

Prepare the vinaigrette by putting the olive oil, white balsamic vinegar, and mustard in a small bowl, whisk until blended, and set aside. Chop the vegetables and place in separate bowls. Pour 1 tablespoon olive oil in the large skillet over medium high heat. Add the cabbage and stir for 3 to 4 minutes, or until the cabbage begins to glisten.

 

Add the kale and continue cooking, while stirring for an additional 3 to 4 minutes. You want the vegetables to be cooked enough to take the bite out of their natural bitterness, but to also have a nice crunch.

 

Add the red pepper slices and capers. Pour the dressing over the vegetables and stir gently for about 1 minute. Remove from the heat, divide on to four plates, top each serving with one tablespoon of the toasted breadcrumbs, and a dash of finishing salt, if desired. Serves four.