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Red Cabbage and Sir Laurier d'Arthabaska cheese Salad with Walnut Vinaigrette
2013-08-06
https://www.metro.ca/userfiles/image/recipes/salade-chou-rouge-fromage-sir-laurier-noix-4199.jpg
PT30M
PT20M
PT50M
Core cabbage and slice thinly and reserve in a mixing bowl.In a large saucepan, bring vinegar to the boil and add sugar. When sugar has dissolved, add cabbage and mix well. 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 it. Add garlic and cook for 1 minute more. Remove pan from heat.Place cabbage in a salad bowl with endives and radicchio leaves. Add bacon, diced bread and Sir Laurier d'Arthabaska cheese dices.Using a whisk, mix all vinaigrette ingredients and pour over salad. Season with salt and pepper and toss thoroughly.
4
Féd. producteurs de lait du Québec
0
0
0
0
1 lb (454 g) red cabbage
4 Tbsp. (60 mL) red wine vinegar
3 oz (90 g) sugar
2 cups (500 mL) water
4 oz (120 g) bacon (optionnal)
2 slices white bread
1 clove garlic, crushed
2 endives
1 small head radicchio
5 oz (150 g) Sir Laurier d'Arthabaska cheese, diced
vinaigrette
4 Tbsp. (60 mL) red wine vinegar
1 tsp. (5 mL) Dijon mustard
4 Tbsp. (60 mL) nut oil
4 Tbsp. (60 mL) olive oil
1 oz (30 g) walnut pieces, toasted
Salt and freshly ground pepper
Red Cabbage and Sir Laurier d'Arthabaska cheese Salad with Walnut Vinaigrette
4
servings
0:30
Preparation
0:20
COOKING
0:50
TOTAL TIME
Ingredients
-
1 lb
(454 g)red cabbage
-
4 Tbsp.
(60 mL)red wine vinegar
-
3 oz
(90 g)sugar
-
2 cups
(500 mL)water
-
4 oz
(120 g)bacon (optionnal)
-
2 slices
white bread
-
1
clove garlic, crushed
-
2
endives
-
1
small head radicchio
-
5 oz
(150 g)Sir Laurier d'Arthabaska cheese, diced
-
vinaigrette
-
4 Tbsp.
(60 mL)red wine vinegar
-
1 tsp.
(5 mL)Dijon mustard
-
4 Tbsp.
(60 mL)nut oil
-
4 Tbsp.
(60 mL)olive oil
-
1 oz
(30 g)walnut pieces, toasted
-
Salt and freshly ground pepper
Preparation
Core cabbage and slice thinly and reserve in a mixing bowl.
In a large saucepan, bring vinegar to the boil and add sugar. When sugar has dissolved, add cabbage and mix well. 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 it. Add garlic and cook for 1 minute more. Remove pan from heat.
Place cabbage in a salad bowl with endives and radicchio leaves. Add bacon, diced bread and Sir Laurier d'Arthabaska cheese dices.
Using a whisk, mix all vinaigrette ingredients and pour over salad. Season with salt and pepper and toss thoroughly.
Source :
Féd. producteurs de lait du Québec
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
