I was a chef and pastry cook for 10 years
So if you have any cooking questions let me know too!!!
Here is a great salad recipe for you all to try:
THE WARM NAPA CABBAGE SALAD
This recipe makes 4 entrée-sized servings or 6 – 8 starter salads
Ingredients:
- 2 cups homemade croutons (store purchased works fine as well) 1 stick butter 1 tbsp of olive oil 1 tbsp of chopped fresh garlic 1/3 cup red wine vinegar 1 tbsp chopped shallots ½ tsp freshly cracked pepper 1 tbsp whole grain mustard 1 cup of canola oil 10 slices of your favorite bacon 2 tbsp of reserved bacon fat 1 pound of medium-sized mushrooms (Button or Crimini) 5 ounces of your favorite blue cheese 1 head of Napa cabbage (approximately the size of a football)
Make some sourdough croutons by cutting the bread into a one-inch dice (makes about 2 cups). To make the croutons, Melt 1 stick butter with 1 tbsp olive oil in a pan. When melted, add 1 tbsp chopped fresh garlic and remove from heat. Let set for 5 minutes. Pour the butter mixture through a strainer over the croutons, toss well, and place the croutons on a pan in a 375 oven until golden brown. About 15 minutes. Watch them like a hawk, or they may burn.
Make a simple Red Wine Vinaigrette: In a blender, pour 1/3 cup red wine vinegar, 1 tbsp chopped shallots, ½ tsp freshly cracked pepper, 1 tbsp whole grain mustard. Turn on the blender and slowly add 1 cup of canola oil. You will probably only need ½ of this dressing.
Cut ¼ inch and saute10 slices of your favorite bacon. Drain the most of the fat off the bacon leaving the bacon and 2 tbsp of fat in the pan. Slice 1 pound of medium-sized mushrooms and set aside. Measure about 5 ounces of your favorite blue cheese, crumble and put aside.
Cut 1 head of Napa cabbage (approximately the size of a football) into quarters, then slice each quarter into ¼ inch slices and put into a stainless bowl. You will be ready to make the salad when the cabbage is at room temperature. It is VERY important that the cabbage is not cold, or the salad will steam and wilt when you add the hot vinaigrette.
Making the Salad:
Make sure all your components are ready to go and are within reach.
Here We Go !
TURN YOUR EXHAUST FAN ON HIGH…Turn the pan with the bacon on medium-high heat. When it starts to sizzle again, add the mushrooms and sauté. This will only take about 1 minute, because the mushrooms will soak up all the bacon fat. Add ½ cup of red wine vinaigrette. Pour the blue cheese into the pan, then immediately pour contents of pan into the napa cabbage. Add the croutons. Put the metal bowl on the stove over medium-high heat. Use an oven mitt because the bowl will get HOT. Toss the salad until warm (not hot), about 30 seconds. Serve on warm plates.