Rinse the cabbage under running water, wipe dry. Halve, then using a well sharpened knife, shred finely. Halve the hard-boiled eggs, keep the yolks aside. Slice the whites thinly. In a salad bowl, make a dressing with the salt, pepper, 1 tablespoon of oil and 1 tablespoon of vinegar. Place in the salad the serving utensils. Pour in the cabbage and the egg whites. Cut the bacon into very fine strips. Brown with 2 tablespoons oil in a frying pan. Throw the very hot bacon with its fat onto the salad. Sprinkle with the chopped hard-boiled egg yolks and serve immediately.
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1 white cabbage
3 eggs, hard-boiled
1/2 lb smoked bacon
peanut oil
cider vinegar, salt, pepper
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15
mn
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5
mn
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Mix only right before serving. Serve with a RosÄ d'Anjou.
