Warm Cabbage Salad Cabbage, Spiced Pecans, Lardons, Gorgonzola, Caraway & Lemon Balsamic Vinaigrete Recipe
Make Warm Cabbage Salad Cabbage, Spiced Pecans, Lardons, Gorgonzola, Caraway & Lemon Balsamic Vinaigrete Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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SOUPS, SALADS & BREAD
Method
SOUPS, SALADS & BREAD
- 1
Shred cabbage
Remove the core from the green cabbage and shred into about 4 cups of fine ribbons.
- 2
- 3
Cook lardons
In the same skillet, cook 1 cup lardons over medium heat until crisp and browned. Reserve about 1 tablespoon of rendered fat in the pan; discard the rest.
DRESSING & SALAD ASSEMBLY
- 4
Make vinaigrette
Whisk together 2 tbsp lemon juice, 2 tbsp balsamic vinegar, 1 tsp lemon zest, 3 tbsp olive oil, 0.5 tsp salt, and 0.25 tsp black pepper until emulsified.
- 5
Wilt cabbage
In a large skillet, heat a small amount of olive oil. Add shredded cabbage and sauté 2–3 minutes until just wilted and still bright.
- 6
Combine
Add crumbled gorgonzola (0.33 cup) and warm lardons to the cabbage. Drizzle the vinaigrette over the top and toss to coat.
- 7