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Salade de Chou au Lard
Hot Cabbage Salad with Bacon
Preparation info
- Serves
6
- Difficulty
Easy
Appears in
By Anne Willan
Published 1981
Traditional salads with a hot dressing such as this one, and the dandelion and bacon salad of Champagne (see recipe for ‘salade de pissenlits’), are popular with the chefs of ‘nouvelle cuisine’.
Ingredients
Method
Wash the cabbage leaves, drain them and shred with a knife. If the bacon is very salty, blanch* it. Fry the bacon in a large frying pan for 3-4 minutes or until the fat runs and the bacon is slightly crisp. Take the pan from the heat and add the wine vinegar; stand back as the vinegar will splutter. Add the cabbage and salt and pepper and toss over a high fire for 2-3 minutes or until the cabba