SALAD AL FORNO

Salad Al Forno image

Provided by ratherbeswimmin

Time 1h35m

Yield 6-8 serving(s)

Number Of Ingredients 9

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 endive or 3 cups escarole
3 cups mixed leafy lettuce

Steps:

Make the vinaigrette: whisk together the mustard and ¼ cup vinegar in a bowl.
Slowly whisk in the olive oil; add up to ¾ teaspoon salt, and then fold in the cabbage.
Set aside for 1 hour, at room temperature, so the cabbage has a chance to marinate.
Preheat broiler, lay out the bacon on a pie plate or baking sheet.
Broil the bacon, turning once, for about 5 minutes, or until it browns.
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.
Line a large platter or individual salad plates with the bitter greens and lettuces.
Top with the cabbage mixture and serve immediately.

Nutrition Facts : Calories 250.3, Fat 24.7, SaturatedFat 4.7, Cholesterol 9.7, Sodium 387.4, Carbohydrate 5.6, Fiber 2.1, Sugar 2.8, Protein 3.3