1/2 red onion, divided
1/4 cup white vinegar
3 teaspoons granulated sugar, divided
Pinch red chili flakes
3 slices dark rye bread, cut into 1-inch cubes
2 tablespoons olive oil
Salt and pepper
1 cup mayonnaise
1 roasted red pepper (if using jarred, drain the pepper)
1 tablespoon fresh lemon juice
2 tablespoons ketchup
1 tablespoon capers
1 tablespoon minced dill pickles
1 1/2 teaspoons prepared horseradish
1 teaspoon black pepper
1/2 teaspoon salt
1 head lettuce, broken into leaves, any tough stems removed
1/2 head red cabbage, very thinly sliced
1/2 cup toasted pecans
Cut one quarter of red onion and slice paper thin on a mandolin. Put onion slices in a small bowl.
In a small saucepan, combine vinegar and 2 teaspoons sugar. Heat until sugar dissolves. Add chili flakes and pour over onion. Set aside.
Make croutons: Preheat oven to 325 degrees. In a medium bowl, toss bread cubes with olive oil. Season lightly with salt and pepper. Arrange on a rimmed baking sheet and bake 10 minutes or until crisp and lightly browned. Remove from oven and set aside.
While croutons are baking, make dressing: In the jar of a blender, combine mayonnaise, roasted pepper and lemon juice. Process until smooth. Move mixture from blender to medium bowl. Cut remaining quarter of red onion into a fine dice. Add to mayonnaise mixture along with ketchup, capers, dill pickles, horseradish, pepper, salt and remaining teaspoon sugar. Taste for seasoning.
When ready to serve, in a large bowl, toss lettuce leaves with sliced cabbage and pecans.
Drain vinegar from onions and add onions to the salad. Discard vinegar. Toss salad with dressing and add croutons. Serve immediately. Serves: 6
Per serving: 407 calories (percent of calories from fat, 87), 2 grams protein, 12 grams carbohydrates, 2 grams fiber, 42 grams fat (5 grams saturated), 13 milligrams cholesterol, 500 milligrams sodium.