17. Wilted Cabbage salad with Bacom and Blue Cheese

I am still trying to find recipes as varied as possible because I know that I will grow tired of eating hte same food over and over again. Amazingly enough Tas (my homeopath) was telling me that an average family uses 10 recipes, just ten which they make over and over again.
This one is from "The San Francisco Chronicles Cookbook Volume II" Edited by Michael Bauer and Fran Irwin. They, themselves got the recipe from Kerry Hefferman of Autumn Moon in Oakland.







Dressing
7 ounces bacon cut into 2" pieces
2 tbsp olive oil
1 garlic clove chopped
1 small onion sliced
3 tbsp apple cider vinegar
salt and pepper

Salad
2 tbsp olive oil
1 head of cabbage thick rib removed and thinly sliced
1 carrot julienned
a little parsley
1/2 head radicchio thinly sliced
1/2 cup crumbled blue cheese

Make dressing: saute bacon in oil until bacon is crisp. remove bacon and drain.
Add garlic and onion to pan and saute for 1 minute. Remove from heat and carefully add vinegar to pan. Scrape bits and pieces off bottom of pan and mix well. Season as needed.

Make salad:
Heat oil. Add cabbage and carrot all at once. Cook stirring for about 2 minutes. until cabbage wilts. Transfer to large bowl. Add parsley + radicchio + bacon + cheese to warm cabbage. Toss with dressing. Serve.