INGREDIENTS:
1 medium green cabbage, finely shredded
2 medium green bell peppers, thinly sliced
2 teaspoon red pepper flakes
5 slices bacon, chopped
1 bunch scallion, finely chopped
4 tablespoons red wine vinegar
2 tablespoon chopped fresh parsley
3 teaspoons whole-grain mustard
1 teaspoon cayenne pepper
½ teaspoon sugar
½ cup olive oil
Salt and freshly ground black pepper
INSTRUCTIONS :
Place the cabbage in a large mixing bowl and stir in the bell peppers and red pepper flakes.
In a small saucepan, cook the bacon over medium heat for 3 minutes, until crisp. Remove the bacon from the pan and drain on paper towels.
In a medium-size mixing bowl, combine the parsley, mustard, cayenne pep-per, sugar, set aside.
In the same skillet over medium heat, cook the scallions in the bacon drippings for 1 minute, until lightly brown. Add the vinegar to the pan, loosening any browned bits on the bottom of the pan. Remove from the heat.
Add the hot vinegar mixture to the dressing mixture. Slowly add the olive oil, whisking constantly. Add the warm dressing immediately to the cabbage mixture tossing to mix.
Serve and season with salt and pepper to taste.
Top each salad with bacon before serving.