WARM CABBAGE SALAD WITH BACON AND BLUE CHEESE
"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.
Provided by Manami
Categories Cheese
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Cook bacon in a Dutch oven over medium-heat; until crisp.
- Remove bacon from pan; reserving 1 teaspoon drippings in pan.
- Crumble bacon; set aside.
- Heat bacon drippings over medium-high heat.
- Add shallot and saute 1 minute.
- Remove from heat.
- Bring apple cider to a boil in a small saucepan over medium heat; cook until reduced to 1/4 cup(about 15 minutes).
- Add shallot mixture, salt and pepper.
- Place cider vinegar mixture and cheese in a blender or small food processor; process until smooth.
- 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.
Nutrition Facts : Calories 47, Fat 1.9, SaturatedFat 0.6, Cholesterol 2.7, Sodium 158.8, Carbohydrate 6.6, Fiber 2.6, Sugar 3.4, Protein 1.8
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