Warm Cabbage, Leek and Bean Salad
Prep Time: 5 minutes
Cook Time: 15 minutes
This recipe had its starting point in the lovely, more streamlined Warm Leek and White Bean Salad from River Cottage Every Day by Hugh Fearnley-Whittingstall. It’s good at room temperature too, so can be packed for lunch. Round out the meal with a whole grain roll and an apple.
1 teaspoon olive oil (1 tablespoon if not using bacon)
1 thick slice bacon, diced, optional
1 large leek, cleaned and sliced
Large pinch salt
½ small cabbage, cored and thinly sliced
1 can white beans, rinsed and drained
¼ cup white wine
1 tablespoon cider vinegar or lemon juice
2 teaspoons chopped parsley
1-2 teaspoons Dijon mustard, to taste
Freshly ground black pepper and sea salt to taste
1. In a heavy skillet over medium heat, cook the bacon in the oil until it begins to sizzle, 2 minutes (or simply warm the oil if omitting bacon). Add the leek and salt and cook, stirring, until softened, 6 minutes. Add the cabbage, raise the heat to medium-high, and sauté until wilted, 6 minutes.
2. Add the beans and white wine to the pan and stir, scraping up the cooked-on bits from the bottom of the pan, until the beans are warmed.
3. Toss in the remaining ingredients and serve warm or at room temperature.
Find out more about this recipe on Mom Appetit's blog.