Skip to content

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Red Cabbage and Raclette Salad with Walnut Vinaigrette https://www.metro.ca/userfiles/image/recipes/salade-chou-rouge-fromage-raclette-noix-4216.jpg PT20M PT28M PT48M
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.
4
0 0 0 0
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
Red Cabbage and Raclette Salad with Walnut Vinaigrette

Red Cabbage and Raclette Salad with Walnut Vinaigrette

Rate this recipe
0 Vote
4
servings
0:20
Preparation
0:28
COOKING
0:48
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1 lb
    (500 g)
    red cabbage
  • 4 Tbsp.
    (60 mL)
    red wine vinegar
  • 3 oz
    (60 g)
    sugar
    You might like:

    Flyer Deal  (1)
    REDPATH SUGAR

    REDPATH SUGAR

    $2.49 ea.

    2 kg


  • 2 cups
    (500 mL)
    water
  • 4 oz
    (120 g)
    bacon (optionnal)
    You might like:

    Flyer Deals  (3)
    OLYMEL BACON

    OLYMEL BACON

    $4.99 ea.

    375 g SELECTED VARIETIES


    BACON WRAPPED SCALLOP OR SHRIMP SKEWER

    BACON WRAPPED SCALLOP OR SHRIMP SKEWER

    $3.99 ea.

    FROZEN OR PREVIOUSLY FROZEN 90 - 100 G


    LOU'S QUICK-N-EASY ENTRÉES

    LOU'S QUICK-N-EASY ENTRÉES

    $6.99 ea.

    375 - 454 g SELECTED VARIETIES



  • croutons to taste
  • 1
    clove garlic, crushed
    You might like:

    Flyer Deal  (1)
    ORGANIC GARLIC

    ORGANIC GARLIC

    $2.49 ea.

    85 g PRODUCT OF ARGENTINA


  • 2
    belgian endives
    You might like:

    Flyer Deals  (2)
    ROMAINE LETTUCE

    ROMAINE LETTUCE

    $1.29 ea.

    PRODUCT OF CANADA


    ORGANIC ATTITUDE SALADS

    ORGANIC ATTITUDE SALADS

    $4.49 ea.

    142 g PRODUCT OF U.S.A. SELECTED VARIETIES


  • 1
    small head of radicchio
    You might like:

    Flyer Deals  (2)
    ROMAINE LETTUCE

    ROMAINE LETTUCE

    $1.29 ea.

    PRODUCT OF CANADA


    ORGANIC ATTITUDE SALADS

    ORGANIC ATTITUDE SALADS

    $4.49 ea.

    142 g PRODUCT OF U.S.A. SELECTED VARIETIES


  • 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
    You might like:

    Flyer Deals  (2)
    MAZOLA OILS

    MAZOLA OILS

    $4.99 ea.

    1.42 L SELECTED VARIETIES


    CRISCO VEGETABLE OIL

    CRISCO VEGETABLE OIL

    $3.99 ea.

    1.42 L SELECTED VARIETIES


  • 1 oz
    (30 g)
    toasted walnut pieces, chopped
    You might like:

    Flyer Deal  (1)
    SELECTION WALNUTS OR ALMONDS

    SELECTION WALNUTS OR ALMONDS

    $2.99 ea.

    SELECTED VARIETIES



  • Salt and freshly ground pepper
Imprimer ma sélection

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

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

Error

Sorry, an error has occurred. Please refresh the page.

Error

Sorry, an error has occurred. Please refresh the page.