1613. RED CABBAGE, BACON and RACLETTE SALAD with WALNUT VINAIGRETTE

yields four servings


1 lb red cabbage
4 tablespoons red wine vinegar
3 oz sugar
2 cups water
4 oz bacon
croutons, to taste
1 clove garlic, crushed
2 Belgian endives
1 small head of radicchio
5 oz raclette, in small cubes
salt and freshly ground pepper

For Vinaigrette:
4 tablespoons red wine vinegar
1 teaspoon Dijon mustard
4 tablespoons nut oil
4 tablespoons olive oil
1 oz toasted walnut pieces, chopped
salt and freshly ground pepper


Core cabbage and slice thinly. In a large saucepan, bring vinegar to the boil and add sugar. When sugar has dissolved, add cabbage and mix well. In another saucepan, bring water to boil and pour over cabbage. Cook for 5 minutes, then place in a colander to drain. Let cool. Cut bacon into small pieces and dice bread slices. In a frying pan, over high heat, cook bacon until crisp. Add diced bread and brown. Add garlic and cook for 1 minute more. Remove pan from heat. In a salad bowl, place cabbage with Belgian endive and radicchio leaves. Add bacon, diced bread and Raclette cubes.

Vinaigrette: Using a whisk, mix all vinaigrette ingredients and pour over salad. Season with salt and pepper and toss thoroughly.


bacon recipe courtesy of: Metro: Grocers by Profession, Quebec & Ontario, Canada