Warm Cabbage Salad With Bacon And Goat Cheese Recipes

WARM BACON AND CABBAGE SALAD

Steps:

• When the bacon is cold, cut into small pieces, it's easier to handle.
• In a large sauté pan render the bacon and when almost cooked add the mushrooms, tossing to coat with bacon fat and sauté for several minutes.
• Add the Honey Mustard salad dressing to the bacon mushroom mixture and cook for several minutes more on low.
• Wash and chop the cabbage, let drain and place in a large bowl. Pour the bleu cheese crumbles over the cabbage.
• Next pour the hot mustard, bacon and mushroom mixture over the cabbage and bleu cheese and toss well to incorporate. The cabbage wilts nicely and the flavors are amazing. Serve immediately.

WARM CABBAGE SALAD WITH BACON

Steps:

• Cook bacon in a large skillet over medium-low heat, stirring often, until crisp, 8 to 10 minutes.
• Meanwhile, whisk vinegar, Dijon mustard, whole-grain mustard, honey, salt and pepper in a small bowl. Gradually whisk in oil.
• Transfer the bacon to a paper-towel-lined plate with a slotted spoon, leaving the fat behind. Increase heat to medium-high and add carrots and onion; cook, stirring often, until starting to soften, 3 to 4 minutes. Add cabbage; cook, stirring occasionally, until starting to wilt, 1½ to 2 minutes. Add the vinaigrette and cook, stirring, until heated through, about 1 minute. Serve immediately, sprinkled with the bacon.

SALAD WITH WARM GOAT CHEESE

Steps:

• Slice the Montrachet into 12 (1/2-inch-thick) slices. (The easiest way to slice goat cheese is to use a length of dental floss.) Dip each slice into the beaten egg whites, then the bread crumbs, being sure the cheese is thoroughly coated. Place the slices on a rack and chill them for at least 15 minutes.
• For the dressing, place the vinegars, sugar, salt, pepper, and egg yolk in the bowl of a food processor fitted with a steel blade and blend for 1 minute. With the motor running, slowly pour the olive oil through the feed tube until the vinaigrette is thickened. Season, to taste.
• Toss the salad greens with enough dressing to moisten, then divide them among 6 plates.
• Melt 1 tablespoon oil and 1 tablespoon butter in a saute pan over medium-high heat until just under smoking. Cook the goat cheese rounds quickly on both sides until browned on the outside but not melted inside. Top each salad with 2 warm rounds and serve.

WARM CABBAGE SALAD WITH BACON AND GOAT CHEESE

Steps:

• Spread the bacon pieces in an even layer in a cold 14-inch flat-bottomed wok or 12-inch cast-iron skillet. Cook over medium heat undisturbed 1 minute, or until bacon begins to release its fat.
• Using a metal spatula, stir-fry or sauté on medium heat 2 minutes or until the bacon begins to brown and more fat has been released.
• Add the green onion and stir-fry/sauté 10 seconds or until onion is fragrant. Add the cabbage and stir-fry 2 minutes or until the cabbage just begins to wilt.
• Add 1 to 2 tablespoons oil. Swirl in water, cover wok and cook 30 seconds. Uncover, add tamari, sprinkle on the onion powder, garlic salt and pepper and stir-fry 1 minute more or until cabbage is crisp-tender. Add rice vinegar and stir. Crumble the goat cheese over each serving. Serve.

WARM BACON AND CABBAGE SALAD

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.

WARM CABBAGE SALAD WITH BACON AND BLUE CHEESE

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.