Warm Napa Cabbage with Bacon, Blue Cheese, and Apple               

 tags (edit): Easy Bon Appetit Magazine @Vogel @Try Soon! Side Dish Salads  

 

My husband and I really like the food at the Franklin Café in Boston. One of our favorite dishes on the menu is the delicious warm cabbage salad. Serve alongside roast pork or chicken.

Ingredients

2 tablespoons Dijon mustard
2 tablespoons White wine vinegar
2 tablespoons Vegetable oil
5 slices Applewood smoked bacon (5 ounces), chopped
1 (1.5-lb head) Napa cabbage halved lengthwise, thinly sliced, about 12 cups
1 (8-oz head) Raddicchio halved lengthwise, thinly sliced
1 large Granny Smith Apple (about 8 oz), peeled, coarsely grated
4 ounces Maytag Blue Cheese crumbled
Fresh sage leaves thinly sliced
 

Instructions
 Whisk Dijon mustard and vinegar in small bowl for dressing. Heat vegetable oil in heavy large pot. Add bacon and cook until crisp. Add Napa cabbage and radicchio to bacon and drippings; stir until wilted, about 1 minute. Transfer cabbage mixture to large bowl. Add mustard dressing, apple, and cheese to bowl and toss. Sprinkle with thinly sliced sage and serve.


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Yields: 4 Servings
     Bon Appétit magazine, October 2004, page 76

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