Wilted Cabbage Salad

Salade de Choux à l’Alsaciènne

Preparation info

  • Servings:


    • Difficulty


Appears in

Simple French Food

By Richard Olney

Published 1974

  • About

In Alsace this salad, accompanied by potatoes (boiled in their skins or sautéed) would most often represent the body of a family supper. In Lyonnaise country, a certain amount of chopped, hard-boiled egg and potato (boiled in the skin, peeled, then sliced hot) might be tossed with the salad, and it might preface a lovely mess of tripe. In the first instance, it would be washed down with a Zwicker or a Sylvaner and, in the second, with a young and light-bodied, cool Beaujolais.

If slab bacon is not easily available, use lean packaged bacon, taking care to cook it slowly until semicrisp—neither flabby nor crumbly.