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Red Cabbage And Stilton Salad

• 2 tablespoons cider vinegar
  
• 1 pound red cabbage, cored and thinly sliced
  
• 2 ounces bacon, cut into 1/2-inch dice
  
• 2 teaspoons butter
  
• 2 slices firm-textured white bread, crusts removed, and cut into 1/4-inch cubes
  
• 1 tablespoon red wine vinegar
  
• 1/2 teaspoon Dijon mustard
  
• 2 teaspoons canola oil
  
• 1/2 teaspoon salt
  
• 1/4 teaspoon black pepper
  
• 2 ounces Stilton cheese

Place prepared cabbage in a large pot of boiled, salted water, and add the cider vinegar. Blanch for 30 seconds, drain and allow to chill in a bowl of ice water. Drain well and place in a large salad bowl.

Fry the prepared bacon in a small skillet until brown and crisp. Place bacon and drippings in a small bowl.

Melt the butter in a large skillet and saute the bread cubes until golden brown. Remove and drain on a paper towel.

Add the red wine vinegar, mustard, oil, salt and pepper to the bacon and drippings, stir well.

Pour over the cabbage and toss to coat. Add the Stilton, toss again and sprinkle with croutons. Serve immediately.

Serves 6.

Gaynor Grant, chef/owner, Sewickley Cooking Studio

Thursday, May 22, 2003