Bacon-wrapped Dates and Warm Salad on Red Cabbage


This is another wintry salad. It has become my December and Christmas favourite. I picked the recipe in a Swedish TV program with Monica Ahlberg. This was a series with famous Swedish cooks sharing their favourite Christmas recipes. I once took these dishes to a family potluck lunch and none of the children touched them. Last year the salad was a success so I guess the taste buds are developing as the years pass.
I was surprised to find the bacon date starter on a tapas list in Spain some years ago and recently I’ve found it on quite many menus.

The recipes are for six portions

Bacon Wrapped Dates
150 g Bacon (6-12 thin slices), you can also try Parma or Serrano ham
12 fresh dates
12 peeled almonds

Pit the dates and place an almond in each date. Wrap the dates with a slice or half of a bacon slice. Place the bundles in an oven-proof dish and bake for 10 minutes in 175 C.

Salad with Red Cabbage and Walnuts
300 g shredded red cabbage (1/3 of a small cabbage)
1/2 red chili pepper
1/2 red onion
olive oil
1 1/2 dl walnuts
3 red apples
1/2 pomegranate
balsamic vinegar
salad greens (rocket, cosmopolitan, iceberg salad)

Shred the cabbage and onion. De-seed the chilli and dice it finely. Cut the apples into wedges. Dig or knock the pomegranate seeds out of the fruit.
Heat some oil in a pan and add the cabbage and onion. Sauté for 10 minutes. Add the chilli and sauté for five minutes.
Add the apples and walnuts. Let the salad cook for 5-10 minutes. Sprinkle with olive oil and balsamic vinegar.
Cover a large plate with the salad greens and put the warm cooked cabbage mixture on it. Add the pomegranate.


I’ve prepared the salad already twice this year. Once with a pork roast and once with roast beef. It definitely calls for pork.

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