Warm Cabbage Salad with Roquefort and Peppered Bacon |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
Ingredients:
6 ounces thick-sliced bacon, cut crosswise into 3/4-inch pieces |
1/2 teaspoon freshly ground black pepper plus additional for sprinkling on bacon |
1/2 cup dry white wine |
2 tablespoons minced shallot |
3/4 cup heavy cream |
1 1/2 teaspoons dijon mustard |
1 medium head red or green cabbage, sliced 1/4-inch thick (about 12 cups) |
1 tablespoon white wine vinegar |
3 ounces roquefort, crumbled (about 3/4 cup) |
Directions:
1. Preheat oven to 350°F..
2. In a shallow baking pan spread bacon in one layer and sprinkle generously with additional pepper. Bake bacon in oven, stirring occasionally, 15 to 20 minutes, or until crisp, and transfer with a slotted spoon to paper towels to drain, reserving drippings.
3. In a small heavy saucepan boil wine with shallot until most wine is evaporated and add cream, mustard, 1/2 teaspoon pepper, and salt to taste. Simmer mixture until thickened slightly and keep warm.
4. In a very large skillet heat half of reserved drippings over moderately high heat until hot but not smoking and cook half of cabbage, stirring, until it begins to wilt, about 2 minutes. Transfer wilted cabbage to a bowl and cook remaining cabbage in remaining reserved drippings in same manner. Return wilted cabbage in bowl to skillet. Add vinegar and cook, stirring, 1 minute. Stir in cream mixture and cook stirring until cabbage is crisp-tender. Add Roquefort, stirring until melted.
5. Divide salad among 6 plates and sprinkle with bacon.
|
|