Red Cabbage and Raclette Salad with Walnut Vinaigrette

Red Cabbage and Raclette Salad with Walnut Vinaigrette
  • 4 servings
  • 0:20 Preparation
  • 0:28 Cooking
  • 0:48 Total Time

Ingredients

Add all
  • 1 lb
    (500 g)

    red cabbage

  • 4 Tbsp.
    (60 mL)

    red wine vinegar

  • 3 oz
    (60 g)

    sugar

  • 2 cups
    (500 mL)

    water

  • 4 oz
    (120 g)

    bacon (optionnal)

  • croutons to taste

  • 1

    clove garlic, crushed

  • 2

    belgian endives

  • 1

    small head of radicchio

  • 5 oz
    (150 g)

    canadian raclette, in small cubes

  • Salt and freshly ground pepper

  • 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)

    toasted walnut pieces, chopped

  • Salt and freshly ground pepper

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. In another saucepan, 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. Add garlic and cook for 1 minute more. Remove pan from heat.

In a salad bowl, place cabbage with Belgian endive and radicchio leaves. Add bacon, diced bread and Raclette cubes.

Vinaigrette

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

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