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    Recipes » Salad Recipes

    Savoy Cabbage, Bacon and Warm Goat Cheese Salad

    Published: May 12, 2015 · Modified: Nov 2, 2018 by Marissa Stevens · 34 Comments

    This post may contain affiliate links.

    Jump to Recipe

    Certain salads become classics for a reason. It's not just how good they are in their traditional form, but how well they allow for creativity. Take Caesar Salad for example, it's made most often with romaine lettuce, but is equally delicious made with roasted Brussels sprouts or thinly sliced raw Brussels sprouts and chard.

    Then there is Salade Niçoise, a classic salad that almost always includes tuna, tomatoes, hard-boiled eggs and, of course, Niçoise olives. But look at ten recipes for it and you'll find all kinds of other ingredients from green beans and potatoes to anchovies and artichoke hearts.

    Savoy Cabbage Salad with Bacon and Goat Cheese

    This recipe is a twist on Salad Lyonnaise, the French bistro salad of curly, bitter frisée and bacon lardons tossed in a warm vinaigrette and topped with a poached egg.

    Honestly, my version came by necessity.

    The grocery store where I shop almost never has frisée on hand. As was true the last time I had it on my list, so I decided to search the produce department for a substitution. I'd used curly endive before, which is very good, but is firmer and more bitter than frisée. I decided on Savoy Cabbage and, you know what, it stands in beautifully for frisée! It has a light pleasant crunch and tastes at the same time sweet and slightly bitter. Then for fun, instead of a poached egg, I topped each serving with a baked goat cheese 'crouton': crunchy on the outside, warm and soft in the middle.

    How's that for allowing creativity? Salad Lyonnaise, it's truly a classic!

    Savoy Cabbage Salad with Bacon and Goat Cheese

    Marissa Stevens
    I've written this recipe for two, but you can easily double or triple it!
    Save Recipe Saved! Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 15 minutes mins
    Total Time 25 minutes mins
    Course Main Course, Salad
    Servings 2 people
    Calories 639 kcal
    Prevent your screen from going dark

    Ingredients
      

    • ¼ cup dry bread crumbs
    • 4 ounces fresh goat cheese
    • 1 tablespoon olive oil
    • ½ small head Savoy cabbage very thinly sliced crosswise
    • 4 slices thick bacon cut into ½-inch pieces
    • 1 shallot minced
    • 3 tablespoons red wine vinegar
    • Salt and freshly ground black pepper

    Instructions
     

    • Place bread crumbs on a small plate.
    • Cut fresh goat cheese into 2 equal rounds. Brush each round on all sides with olive oil and then press into bread crumbs to coat; transfer to another small plate. Cover loosely with plastic wrap and refrigerate for 30 minutes to 1 hour.
    • When ready to prepare salad, preheat oven to 425°F.
    • Place a small piece of parchment paper on a baking sheet. Transfer chilled goat cheese rounds to prepared baking sheet and bake 10 minutes, or until lightly brown on the outside and soft in the middle. (You can broil the tops for a few seconds if you'd like the breadcrumbs to be more crunchy)
    • Meanwhile, place Savoy cabbage in a large salad bowl.
    • Heat a skillet over medium-high heat, add bacon pieces. Cook and stir until crisp, 4 to 5 minutes. Remove bacon with a slotted spoon. Add shallots to skillet; cook and stir until softened, about 1 minute. Add red wine vinegar; reduce heat and simmer one minute more. Season to taste with salt and pepper.
    • Pour warm dressing over cabbage, add bacon and toss to coat evenly. Divide between two salad bowls and top each with a warm goat cheese round. Serve.

    Nutrition

    Calories: 639kcalCarbohydrates: 27gProtein: 26gFat: 48gSaturated Fat: 19gTrans Fat: 1gCholesterol: 74mgSodium: 851mgPotassium: 752mgFiber: 8gSugar: 7gVitamin A: 2863IUVitamin C: 71mgCalcium: 192mgIron: 3mg
    Tried this recipe?I'd love to see it! Tag me on Instagram at @pinchandswirl or leave me a comment and rating below.

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    Reader Interactions

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      Recipe Rating




    1. shashi at runninsrilankan says

      May 18, 2015 at 9:37 am

      I saw this on FB last week - and I've been drooling over it since then! Absolutely wonderfully mouthwatering combo of flavors here!

      Reply
      • Marissa says

        May 19, 2015 at 1:12 pm

        Thanks, Shashi!

        Reply
    2. Joanne says

      May 17, 2015 at 6:23 am

      Oh man, those goat cheese croutons! THey give regular croutons a bad name.

      Reply
      • Marissa says

        May 19, 2015 at 1:15 pm

        haha, thanks Joanne! And there goes the day, I'm going to have Bon Jovi in my head now. 😉

        Reply
    3. Maureen | Orgasmic Chef says

      May 15, 2015 at 1:33 am

      THIS would make me happy right this minute. It's a very comforting dish for me.

      Reply
      • Marissa says

        May 19, 2015 at 1:13 pm

        I wish I could make it for you, Maureen!

        Reply
    4. hipfoodiemom says

      May 14, 2015 at 7:03 pm

      Way to work with the ingredients you could find!! and oh my gawd. . that goat cheese ‘crouton'. . whoa. . love love love!!

      Reply
      • Marissa says

        May 19, 2015 at 1:13 pm

        haha, thanks Alice!

        Reply
    5. Eileen says

      May 14, 2015 at 6:36 pm

      Hooray for cabbage! It's so underrated and so delicious. This salad looks fantastic -- I love the toasted goat cheese!

      Reply
      • Marissa says

        May 19, 2015 at 1:13 pm

        Thanks, Eileen. And I agree on both points... 🙂

        Reply
    6. Jen says

      May 14, 2015 at 7:06 am

      This is such a lovely salad, Marissa! Love the goat cheese!

      Reply
      • Marissa says

        May 14, 2015 at 7:48 am

        Thanks so much, Jen!

        Reply
    7. Lorraine @ Not Quite Nigella says

      May 14, 2015 at 12:29 am

      You're going to laugh but I made something very similar and like you, it came out of necessity! 😀 This looks wonderful Marissa!

      Reply
      • Marissa says

        May 14, 2015 at 7:49 am

        Love it! Sometimes we cooks have to get creative, right? Thanks, Lorraine. 😉

        Reply
    8. Mary Frances says

      May 13, 2015 at 7:52 pm

      This looks absolutely delicious! I love salads for their creativity inspiring freedom as well!

      Reply
      • Marissa says

        May 14, 2015 at 7:49 am

        Thanks, Mary!

        Reply
    9. Trish @ Well Worn Fork says

      May 13, 2015 at 5:25 pm

      There's not much better than warm goat cheese on a salad - love this!

      Reply
      • Marissa says

        May 14, 2015 at 7:49 am

        Agreed! Thanks, Trish.

        Reply
    10. Mon Petit Four says

      May 13, 2015 at 4:51 pm

      This looks SO good, Marissa! I positively love breaded goat cheese - yum! And I love that you came up with a practical, actually feasible alternative to the frisee. I'm always looking for a good salad recipe, and I'll definitely be pinning this to try! Thank you 🙂

      Reply
      • Marissa says

        May 14, 2015 at 7:50 am

        Thank you! If you try it, I'd love to hear what you think...

        Reply
    11. Helen @ Scrummy Lane says

      May 13, 2015 at 2:40 pm

      This is a lovely idea, Marissa! I love how you've coated the goat cheese to make it almost slightly naughty ... but then you've got that wholesome cabbage in the salad. This would make a beautifully balanced treat of a lunch!

      Reply
      • Marissa says

        May 14, 2015 at 7:51 am

        haha, "slightly naughty?" - well, yes, I suppose it is. 🙂 Thanks, Helen!

        Reply
    12. nagimaehashi says

      May 13, 2015 at 1:52 pm

      I can totally see that! Frisee is quite expensive usually here in Sydney whereas cabbage is a staple, I always have some in the fridge. I think I'm going to make this tonight!! I don't have goats cheese but I have a soft feta which will sub ok. YUM! Thanks Marissa!! 🙂

      Reply
      • Marissa says

        May 14, 2015 at 7:52 am

        Thanks, Nagi! I love the idea of soft feta in this!

        Reply
    13. Oana | Adore Foods says

      May 13, 2015 at 1:36 pm

      I am going to save your recipe and make it this summer! Looks so good 🙂

      Reply
      • Marissa says

        May 14, 2015 at 7:52 am

        Thank you, Oana!

        Reply
    14. whiskandshout says

      May 13, 2015 at 10:50 am

      Lovely photos! Love all the different textures here.

      Reply
      • Marissa says

        May 14, 2015 at 7:52 am

        Awww, thanks Medha!

        Reply
    15. Kevin | keviniscooking says

      May 13, 2015 at 9:13 am

      Wow, this looks super good and as I'm not a big frisée fan, perfect choice with the savoy cabbage! The goat cheese crouton gave me flashbacks sitting at a bistro near the Eiffel Tower... thanks!

      Reply
      • Marissa says

        May 14, 2015 at 7:52 am

        That sounds like the 'flashback' I could go for. 🙂

        Reply
    16. Dorothy Dunton says

      May 13, 2015 at 8:31 am

      Hi Marissa! This looks so summery and refreshing! When my local market puts the goat cheese on sale I buy it, cut it into rounds, coat it in Panko and freeze them - that way I have them on hand whenever I get a craving! And I love savoy cabbage!

      Reply
      • Marissa says

        May 14, 2015 at 7:54 am

        That's such a great idea, Dorothy! Then you can skip the waiting part and put them straight into the oven...

        Reply
    17. hapanom says

      May 12, 2015 at 8:05 pm

      I absolutely love goat cheese encrusted with bread crumbs on a salad. I've always pan fried it, I've never tried baking it! That would certainly cut back on the calories a bit! I SO need to try this!

      Reply
      • Marissa says

        May 14, 2015 at 7:54 am

        You know what's funny, Kathleen? I've never pan fried it. 🙂 I've got to try that too...

        Reply

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