Wednesday, November 13, 2019

RED CABBAGE, BACON AND AVOCADO SALAD




RED  CABBAGE,  BACON  AND  AVOCADO  SALAD


INGREDIENTS

Balsamic vinaigrette

    2 garlic cloves, minced
    1 tablespoon Dijon mustard
    1 tablespoon honey
    1/4 cup balsamic vinegar
    1/3 cup olive oil
    kosher salt


SALAD 

    1 small head red cabbage, cored and thinly sliced
    4 uncured bacon slices, cooked until crisp, drained and chopped
    1/2 cup chopped fresh flat-leaf parsley
    4 large radishes, thinly sliced
    3 green onions, thinly sliced
    kosher salt
    1 large avocado, pitted, peeled and cut into chunks


PREPARATION

For the vinaigrette and salad

    To make the balsamic vinaigrette: In a blender, combine the garlic, mustard, honey, vinegar, and olive oil. Blend until smooth and creamy. Season with salt and set aside.

    In a large bowl, combine the cabbage, bacon, and parsley. Drizzle with a few tablespoons of the vinaigrette to start (you can always add more!) and toss to coat.

    Add the radishes and green onion and toss again. Season with salt.

    Transfer to a serving platter and top with the avocado.



https://i2.wp.com/www.foodrepublic.com/wp-content/uploads/2016/05/Screen-Shot-2016-05-19-at-1.32.16-PM.png?fit=998%2C710&ssl=1


No comments:

Post a Comment