Wednesday, July 30, 2008
Last weekend I got home from the Art Fair and was completely jonesing for a BLT but had no L. I needed something really quick to eat because I was dog tired. I found a half a head of cabbage from The Farm in the back of my crisper and this salad was born. Easy squeezy and quick too! I was super hungry so I ate this by myself, but it could feed more as a light meal or side dish. No need for a dressing because the flavors are so beautiful just the way they are.
Warm BCT Salad
1/2 head green cabbage, sliced into thin strips
drizzle olive oil
1 tomato, diced
2-3 strips bacon
1-2 green onion, chopped
goat cheese to taste
Saute cabbage in pan with a drizzle of olive oil over medium heat. You can play the cabbage two ways: barely sauteed with plenty of crunch or plenty sauteed with the beginnings of crispy brown edges. I happened to do the latter because someone called me while it was cooking and I lost track of what I was doing. Both are equally tasty.
While the cabbage is cooking, cook your bacon. I prefer the microwave for cooking just a few strips at a time. Stick them in the microwave on a plate between several layers of paper towels. Cook on high for a couple minutes, check it, and continue to cook in minute intervals until at desired doneness. Chop into small pieces when cool enough to handle.
Assemble salad when everything is cooked. Layer cabbage on the bottom, then the rest of the ingredients. Crumble as much goat cheese as you want on the top of it.