Name: Napa Cabbage Salad
Total time: 30 min
Ingredients: 4 slices bacon, cut into ½-inch-wide strips; 3 ounces blue cheese, crumbled (¾ cup); 1/4 cup extra-virgin olive oil; 2 1/2 tablespoons lemon juice; 1 teaspoon pepper; 3/4 teaspoon table salt; 1 small head napa cabbage (1½ pounds), cut into 1½-inchpieces (about 9 cups); 8 ounces grape tomatoes, halved; 1/2 English cucumber, halved lengthwise and sliced thin crosswise; 1/2 cup thinly sliced red onion, rinsed; 1/4 cup chopped fresh basil

Why This Recipe Works

Napa cabbage is often used for stir-fries and slaws, but this tender, crinkly leafed vegetable has a bright flavor and refreshing crunch that make it perfect for salad. We started building a napa cabbage salad by cutting a small head into bite-size pieces. Whisking some blue cheese into a lemony vinaigrette created a creamy dressing that still felt light. To add substance, we tossed in some grape tomatoes, thinly sliced red onion, fresh cucumber, herby basil, and crispy bacon.

Before You Begin

For a creamier dressing, buy a wedge of blue cheese (instead of a crumbled product) and crumble it yourself. You can substitute cherry tomatoes for the grape tomatoes, if desired.

Instructions

Cook bacon in 12-inch nonstick skillet over medium heat until crispy, 7 to 9 minutes. Using slotted spoon, transfer bacon to paper towel–lined plate. Let cool for 5 minutes.

Whisk blue cheese, oil, lemon juice, pepper, and salt in large bowl until slightly creamy with chunks of blue cheese, about 10 seconds. Add cabbage, tomatoes, cucumber, onion, basil, and bacon; toss to combine. Season with salt and pepper to taste. Serve.