by Caitlin Saniga
This salad is best when served immediately, but if you plan to serve leftovers at some point, hold back on mixing in the bacon and almonds. They’ll get soft the longer they sit with the salad.
- 5 slices bacon
- 2 garlic cloves, finely minced
- 1 small red onion, diced small
- 3/4 cup red wine
- 1 small red cabbage, cut into slender strips
- 2 tablespoons white wine vinegar
- 1 tablespoon extra virgin olive oil
- 1 teaspoon fresh thyme
- 1/2 cup chopped almonds, toasted and coarsely chopped
- 1/2 cup dried cherries
- salt
- pepper
Cook the bacon over medium heat until crispy. Set aside to drain and cool. Drain off all bacon fat except for 1 tablespoon.
Add the garlic and onion to the pan and saute over medium heat for about 3 minutes. Add the wine and cook until reduced by half, about 5 minutes. Add the cabbage and cook until wilted but still crunchy, about another minute. Remove the pan from heat.
Transfer the cabbage mixture to a salad bowl and toss with the wine vinegar, olive oil, thyme, almonds, cherries and crumbled bacon. Season to taste with salt and pepper. Serve warm.
Makes 8 side-dish servings.
Recipe adapted from: Just Best Recipes
