Ingredients 4 slices bacon. cut into 1/2" wide strips 3 ounces blue cheese - 3/4 cup, crumbled 1/4 cup extra-virgin olive oil 2 1/2 tablespoons lemon juice 1 teaspoon pepper 3/4 teaspoon table salt 1 small head Napa cabbage 1 1/2 pounds or about 9 cups, cut into 1 1/2 " pieces 8 ounces grape tomatoes, halved 1/2 English cucumber, halved lengthwise and sliced thin crosswise 1/2 cup Red onion, thinly sliced, rinsed 1/4 cup Fresh basil, chopped
Instructions 1. Cook bacon in 12" nonstick skillet over medium heat until crispy, 7 to 9 minutes. Using slotted spoon, transfer bacon to paper towel-lined plate. Let cool for 5 minutes. 2. Whisk blue cheese, oil, lemon juice, pepper, and salt in large bowl until slightly creamy with chunks of the blue cheese, about 10 seconds. Add cabbage, tomatoes, cucumber, onion, basil, and bacon. Toss to combine. Season with salt and pepper.
Description This has a nice crunch to it.
Servings
4
Notes You might ask "Why bother with a recipe for salad?". This salad is worth following the recipe. Out of necessity, it was prepared about an two hours before serving, and we think the two hours made it even better.
Source Cook's Country
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