Red Cabbage and Migneron Salad with Walnut Vinaigrette
This is the Red Cabbage and Migneron Salad with Walnut Vinaigrette recipe.
- Prep: 15 min
- Cooking: 10 min
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
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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.
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Nutritional information
Per serving| Energy: | 585 Calories |
| Protein: | 18 g |
| Carbohydrate: | 34 g |
| Fat: | 44 g |
| Fibre: | 5.5 g |
| Sodium: | 766 mg |
| (% DV*) | |
|---|---|
| Calcium: | 52 % / 557 mg |
