WARM RED CABBAGE SALAD WITH ROAST CHICKEN AND GORGONZOLA CHEESE
Categories Salad Chicken Blue Cheese Walnut Fall Cabbage Bon Appétit
Yield Serves 4 as a main course
Number Of Ingredients 13
Steps:
- Finely chop garlic cloves in processor. Add 1/4 cup balsamic vinegar and 1 tablespoon Dijon mustard and blend until smooth. With machine running, gradually add olive oil and process until well blended. Season dressing to taste with salt and pepper; set aside.
- Combine cabbage, chicken, fennel, radicchio, onion, walnuts, carrot and pear slices in large bowl. Pour enough dressing over salad to coat. Toss well. Working in batches, sauté salad mixture in large skillet over medium heat until salad is warm and cabbage is slightly wilted, about 5 minutes. Divide salad among 4 plates. Sprinkle 1/4 cup cheese over each salad and serve.
WARM CABBAGE SALAD WITH ROQUEFORT AND PEPPERED BACON
Categories Salad Side Bake Blue Cheese Bacon Winter Cabbage Simmer Boil Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 6
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F..
- 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.
- 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.
- 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.
- Divide salad among 6 plates and sprinkle with bacon.
WARM BACON AND CABBAGE SALAD
From Portland chef Caprial Pence. I used two different varieties of cabbage for this recipe. Original recipe specified eight slices of bacon, I used only four.
Provided by COOKGIRl
Categories Pork
Time 15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Toast the walnuts and set aside.
- Cook the bacon over medium heat until crispy. Set aside to drain and cool. Drain off all bacon fat except for 1 tablespoon.
- Add the garlic and onion to the pan and saute over medium heat for about 2 minutes.
- Next add the sherry and cook until reduced by half, approximately 3-4 minutes.
- Add the cabbage and {{lightly}} cook until wilted but still crunchy, about another minute.
- Remove pan from heat.
- Transfer the cabbage mixture to a salad bowl and toss with the wine vinegar, olive oil, thyme, walnuts and crumbled bacon.
- Season to taste with salt (and freshly ground black pepper if not using pepper bacon).
- Serve warm.
Nutrition Facts : Calories 473.5, Fat 23.4, SaturatedFat 4.8, Cholesterol 15.4, Sodium 233.6, Carbohydrate 21.7, Fiber 5.5, Sugar 9.7, Protein 8
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