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.
Ingredients
6 serv.Step-by-step instructions
- 1
Cook bacon in a Dutch oven over medium-heat; until crisp.
- 2
Remove bacon from pan; reserving 1 teaspoon drippings in pan.
- 3
Crumble bacon; set aside.
- 4
Heat bacon drippings over medium-high heat.
- 5
Add shallot and saute 1 minute.
- 6
Remove from heat.
- 7
Bring apple cider to a boil in a small saucepan over medium heat; cook until reduced to 1/4 cup(about 15 minutes).
- 8
Add shallot mixture, salt and pepper.
- 9
Place cider vinegar mixture and cheese in a blender or small food processor; process until smooth.
- 10
Combine cabbage and bell pepper in a large bowl, drizzle cider mixture over cabbage mixture, tossing well to coat.
- 11
Top with crumbled bacon.
- 12
Serve immediately.
The Prepka App Is Ready
All your recipes at your fingertips — in the Progressive Web App