Warm Cabbage Salad with Goat Cheese
After learning that I’m a fan of goat cheese, a friend of mine has kept me in supply of this creamy, tangy bit of deliciousness.
Couple that with bacon – an ingredient that some people truly consider a kitchen staple, and you’ve got two key ingredients for this incredibly simple salad.
Your base is the lowly cabbage. Readily available year round, and a value at the price-per-pound, I would recommend using Red Cabbage for this dish.
Now the real kicker: you can craft the salad and dressing the day before. Just keep the two components separate, and before serving, let the salad come to room temperature and warm the dressing. Mix together and serve immediately.
1 head of red cabbage, shredded (choose a firm head approx. 1-lb for this recipe)
1 pound of bacon
4-6 ounces of Montrachet style goat cheese (also called Chèvre)
Fry the bacon until crisp and remove from pan to drain. Save the drippings! (Note that I find that if you chop the bacon into small pieces before cooking, it is easier to crumble.) Chop the cabbage and crumble the goat cheese over this in a bowl. Add the bacon. If serving immediately, add the warm dressing and toss gently.
2 garlic cloves, minced
1/ 3 cup oil
¼ cup of the reserved bacon drippings
¼ cup red wine vinegar
Several grinds of fresh pepper to taste – about ¼ tsp.
In a saucepan, combine the garlic, oil and bacon drippings (I just can’t bring myself to label it as “bacon fat”). Warm slightly then add the vinegar and pepper. Heat to warm, but don’t bring to a boil. Pour directly over the salad and toss gently to coat.