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CRISPY BACON AND SHREDDED CABBAGE SALAD WITH MUSTARD VINAIGRETTE

Bacon makes everything better!

Here, it turns a humble cabbage salad into a festive centrepiece, especially if you add dried cranberries!

Serves 4

For the vinaigrette:

  • 30 ml lemon juice
  • 30 ml olive oil
  • 1 clove garlic, finely grated
  • 15 ml wholegrain mustard
  • 5-10 ml honey (optional)
  • salt and pepper

Add all the ingredients to a medium-size jar, then shake vigorously to mix. Serve with the salad below.

For the salad:

  • 200 g smoked streaky bacon
  • ½ green cabbage, shredded or finely sliced
  • ½ red onion, finely sliced
  • ½ cup dried cranberries
  • a handful of fresh coriander leaves

Fry the bacon in a hot pan until crispy, then remove from the heat and drain on kitchen paper. Use a sharp knife to cut into smaller chunks, then set aside.

Add the cabbage, red onion, cranberries, half the coriander and half of the chopped bacon to a mixing bowl. Add half the dressing and toss to coat, then transfer to a platter and top with the remaining coriander and bacon. Drizzle all over with the rest of the vinaigrette just before serving.

Recipe provided by Spier. This dish perfectly matches the strawberry notes of the elegantly understated Spier Signature Chardonnay/Pinot Noir.

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