Warm Cabbage Salad with Bacon and Blue Cheese |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Bacon drippings add flavor to the sautéed 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 Ingredients:
3 bacon slices |
1 tablespoon peeled chopped shallot (about 1 small) |
2 cups apple cider |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
1 1/2 ounces roquefort or other blue cheese, crumbled (about 1/3 cup) |
8 cups shredded cabbage |
1/2 cup diced red bell pepper |
Directions:
1. Cook bacon in a Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving 1 teaspoon drippings in pan. Crumble bacon; set aside.
2. Heat bacon drippings over medium-high heat. Add shallot, and sauté 1 minute. Remove from heat.
3. Bring apple cider to a boil in a small saucepan over medium heat; cook until reduced to 1/4 cup (about 15 minutes). Remove from heat. Add shallot mixture, salt, and pepper. Place cider mixture and cheese in a blender or small food processor; process until smooth.
4. Combine cabbage and bell pepper in a large bowl; drizzle cider mixture over cabbage mixture, tossing well to coat. Top with crumbled bacon. Serve immediately.
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