Red Cabbage and Sir Laurier d'Arthabaska cheese Salad with Walnut Vinaigrette

Red Cabbage and Sir Laurier d'Arthabaska cheese Salad with Walnut Vinaigrette
  • 4 servings
  • 0:30 Preparation
  • 0:20 Cooking
  • 0:50 Total Time

Ingredients

Add all
  • 1 lb
    (500 g)

    red cabbage

  • 4 Tbsp.
    (60 mL)

    red wine vinegar

  • 3 oz
    (90 g)

    sugar

  • 2 cups
    (500 mL)

    water

  • 4 oz
    (120 g)

    bacon (optionnal)

  • 2 slices

    white bread

  • 1

    clove garlic, crushed

  • 2

    endives

  • 1

    small head radicchio

  • 5 oz
    (150 g)

    sir laurier d'arthabaska cheese, diced

  • 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)

    walnut pieces, toasted

  • Salt and freshly ground pepper

Preparation

Core cabbage and slice thinly and reserve in a mixing bowl.

In a large saucepan, bring vinegar to the boil and add sugar. When sugar has dissolved, add cabbage and mix well. 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 it. Add garlic and cook for 1 minute more. Remove pan from heat.

Place cabbage in a salad bowl with endives and radicchio leaves. Add bacon, diced bread and Sir Laurier d'Arthabaska cheese dices.

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