Red Cabbage and Le Mamirolle Salad with Walnut Dressing

Red Cabbage and Le Mamirolle Salad with Walnut Dressing
  • 4 servings
  • 0:30 Preparation
  • 0:20 Cooking
  • 0:50 Total Time

Ingredients

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  • 1 lb
    (500 g)

    red cabbage

  • 4 Tbsp.
    (60 mL)

    red wine vinegar

  • 6 Tbsp.
    (90 mL)

    sugar

  • 4 oz
    (120 g)

    bacon

  • 2

    white bread

  • 1

    clove garlic

  • 2

    endive

  • 1

    small radicchio

  • 5 oz
    (150 g)

    canadian le mamirolle

  • Vinaigrette

  • 4 Tbsp.
    (60 mL)

    red wine vinegar

  • 1 tsp.
    (5 mL)

    Dijon mustard

  • 4 Tbsp.
    (60 mL)

    walnut oil

  • 4 Tbsp.
    (60 mL)

    olive oil

  • 1/4 cup
    (60 mL)

    walnut pieces

  • Salt

  • freshly ground pepper

Preparation

Core cabbage, slice thinly and place in a mixing bowl.

In a large saucepan, bring vinegar to a boil and stir in sugar. When sugar has dissolved, add cabbage and stir well. Bring water to a boil and pour over cabbage. Blanch for 5 minutes and drain in a colander. Let cool.

Dice bacon and bread. Heat frying pan over high heat and cook bacon until crisp. Add bread cubes and fry them until golden. Add garlic and cook for 1 minute more. Remove pan from heat.

In a salad bowl, toss cabbage with endive and radicchio. Top with bacon, croutons and diced cheese.

Whisk together all vinaigrette ingredients and pour over salad. Season with salt and pepper and toss thoroughly.

Source: Féd. producteurs de lait du Québec

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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© Société des alcools du Québec, 2007