Red Cabbage and Migneron Salad with Walnut Vinaigrette

Name: Red Cabbage and Migneron Salad with Walnut Vinaigrette
Yield: 4 servings
Ingredients: 1 lb (450 g) red cabbage; 1/4 cup (60 mL) red wine vinegar; 1/4 cup (60 mL) sugar; 2 cups (500 mL) water; 4 oz (120 g) bacon; 2 slices white bread; 1 garlic clove minced; 2 Belgian endives; 1 small head radicchio; 5 oz (150 g) Canadian Migneron de Charlevoix* cheese in small cubes; Salt and freshly ground pepper to taste; Vinaigrette; 1/4 cup (60 mL) red wine vinegar; 1 tsp (5 mL) Dijon mustard; 1/4 cup (60 mL) walnut oil; 1/4 cup (60 mL) olive oil; 1 oz (30 g) toasted walnut pieces chopped; Salt and freshly ground pepper to taste

This is the Red Cabbage and Migneron Salad with Walnut Vinaigrette recipe.

Prep: 15 min
Cooking: 10 min

Yields 4 servings

Ingredients

1 lb (450 g) red cabbage
1/4 cup (60 mL) red wine vinegar
1/4 cup (60 mL) sugar
2 cups (500 mL) water
4 oz (120 g) bacon
2 slices white bread
1 garlic clove minced
2 Belgian endives
1 small head radicchio
5 oz (150 g) Canadian Migneron de Charlevoix* cheese in small cubes
Salt and freshly ground pepper to taste
Vinaigrette
1/4 cup (60 mL) red wine vinegar
1 tsp (5 mL) Dijon mustard
1/4 cup (60 mL) walnut oil
1/4 cup (60 mL) olive oil
1 oz (30 g) toasted walnut pieces chopped
Salt and freshly ground pepper to taste

READY FOR REWARDS?

Preparation

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. Bring water to the 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 bread dice and brown them. Add garlic and cook for 1 minute more. Remove pan from heat.

Place cabbage in a salad bowl with Belgian endive and radicchio leaves. Add bacon, bread dice and Canadian Migneron cheese cubes.

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

Tips

To toast nuts, start by oiling and seasoning them. Place on a cookie sheet and roast in oven preheated to 350 °F (180 °C) for 5 to 8 minutes. Let cool before using.

In this recipe, cabbage can be replaced by very finely sliced beets.

*Try this recipe with Canadian Mamirolle, Canadian Cantonnier or Canadian Victor et Berthold.