Warm Red Cabbage with Bacon |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
2 teaspoons dijon mustard |
2 teaspoons red wine vinegar |
3 tablespoons olive oil |
1/3 cup walnuts |
3 strips bacon |
1 small head red cabbage (1 pound), shredded |
1 teaspoon lemon juice |
1/2 teaspoon kosher salt |
1/8 teaspoon freshly ground black pepper |
1 bunch frisee or chicory, torn into bite-size pieces (3 cups) |
Directions:
1. In a large bowl, whisk together the mustard, vinegar, and 2 tablespoons of the oil. Set aside. In a large skillet, lightly toast the walnuts over medium heat, stirring occasionally, 5 to 6 minutes. Remove and set aside. Add the bacon and cook until crispy, 3 to 4 minutes. Remove the bacon and drain on paper towels. Discard all but 1 tablespoon of the fat from the pan. Add the remaining olive oil and the cabbage and toss to coat well. Add 1/4 cup water, the lemon juice, salt, and pepper and cook until soft, about 5 minutes. Remove from skillet and add to the vinaigrette. Add the frisee, walnuts, and bacon (broken into pieces) and toss well.
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