- 1/4th red cabbage
- handful of radishes
- 150 gram roquefort or other blue cheese
- 100 gram bacon lardons
- large handful of rocket salad
- 1 tablespoon mustard
- 2 sprigs of rosemary
- pepper and salt to taste
- about 30 ml red wine vinegar
- about 60 ml sunflower or other neutral oil
Kitchen equipment needed
- cutting board & chef’s knife
- large skillet
- paper kitchen towels
- wooden spoon
- small bowl
Preparation — 10 minutes
Finely CHOP the red cabbage, try to chop them as thin as possible. RINSE the radishes and divide them into slices. RINSE the rocket salad if needed and get rid of any excess water.
Finishing the sauteed red cabbage and blue cheese salad — 20 minutes
HEAT a large skillet and cook the bacon lardons for a few minutes. TRANSFER them to paper kitchen towels to get rid of any excess fat. HEAT the skillet again and add a bit of oil. SAUTE the chopped red cabbage along with a sprig of rosemary for about 10 minutes. The red cabbage should still be crunchy.
CREATE a dressing by combining mustard, pepper, salt and red wine vinegar. Slowly ADD the oil and stir with a whisk.
Finely CHOP the leaves of the rosemary and add them to the dressing. SEASON the red cabbage and the dressing with pepper and salt.
REMOVE the rosemary sprigs and divide the red cabbage over plates. Then also DIVIDE radishes, rocket salad, bacon and blue cheese over the plates. FINISH with dressing, enjoy!