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Prep Time: 1 Minutes Cook Time: 5 Minutes |
Ready In: 6 Minutes Servings: 8 |
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From Al Forno Restaurant, Providence, RI Ingredients:
1 tablespoon dijon mustard |
1/4 cup red wine vinegar, plus |
2 tablespoons red wine vinegar |
1/2 cup virgin olive oil |
3/4 teaspoon kosher salt |
6 cups finely shredded cabbage |
3 ounces thick slab bacon, cut into 1/2 inch cubes |
3 cups mixed radicchio or 3 cups endive or 3 cups escarole |
3 cups mixed leafy lettuce |
Directions:
1. Make the vinaigrette: whisk together the mustard and 1/4 cup vinegar in a bowl.
2. Slowly whisk in the olive oil; add up to 3/4 teaspoon salt, and then fold in the cabbage.
3. Set aside for 1 hour, at room temperature, so the cabbage has a chance to marinate.
4. Preheat broiler, lay out the bacon on a pie plate or baking sheet.
5. Broil the bacon, turning once, for about 5 minutes, or until it browns.
6. Remove the bacon from the broiler, and immediately add the remaining vinegar to the pan; swirl together, and pour the vinegar and bacon into the cabbage; toss to combine.
7. Line a large platter or individual salad plates with the bitter greens and lettuces.
8. Top with the cabbage mixture and serve immediately.
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