Warm Cabbage Salad With Bacon and Blue Cheese |
|
 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
Bacon drippings add flavor to the sauteed vegetables, and the bacon crumbles are the finishing touch on top of the salad. A simple reduction of the cider concentrates the apple essence in the dressing. It's a technique you can use to intensify the flavor of all manner of sauces and dressings. Kathryn Conrad in Cooking Light Magazine. Ingredients:
3 slices bacon, crumbled |
1 tablespoon peeled chopped shallot (1 small) |
2 cups apple cider |
1/4 teaspoon salt |
1/4 teaspoon fresh ground black pepper |
1/4 cup roquefort cheese or 1/4 cup other blue cheese, crumbled |
8 cups shredded cabbage |
1/2 diced red bell pepper |
Directions:
1. Cook bacon in a Dutch oven over medium-heat; until crisp.
2. Remove bacon from pan; reserving 1 teaspoon drippings in pan.
3. Crumble bacon; set aside.
4. Heat bacon drippings over medium-high heat.
5. Add shallot and saute 1 minute.
6. Remove from heat.
7. Bring apple cider to a boil in a small saucepan over medium heat; cook until reduced to 1/4 cup(about 15 minutes).
8. Add shallot mixture, salt and pepper.
9. Place cider vinegar mixture and cheese in a blender or small food processor; process until smooth.
10. Combine cabbage and bell pepper in a large bowl, drizzle cider mixture over cabbage mixture, tossing well to coat.
11. Top with crumbled bacon.
12. Serve immediately.
|
|