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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
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 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
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4
servings
0:20
Preparation
0:28
COOKING
0:48
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 1 lb
    (500 g)
    red cabbage
  • 4 Tbsp.
    (60 mL)
    red wine vinegar
  • 3 oz
    (60 g)
    sugar
  • 2 cups
    (500 mL)
    water
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  • 4 oz
    (120 g)
    bacon (optionnal)
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  • croutons to taste
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    SELECTED SIZES SELECTED VARIETIES

  • 1
    clove garlic, crushed
  • 2
    belgian endives
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  • 1
    small head of radicchio
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  • 5 oz
    (150 g)
    canadian raclette, in small cubes

  • Salt and freshly ground pepper
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  • 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
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  • 1 oz
    (30 g)
    toasted walnut pieces, chopped

  • Salt and freshly ground pepper
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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.

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