Bc Baby Salad W Bacon Recipes

TURNIP AND BABY SPINACH SALAD WITH WARM BACON VINAIGRETTE

Steps:

• Preheat oven to 375 degrees. Toss turnips with oiland 1/2 teaspoon salt on a rimmed bakingsheet. Roast, tossing after 15 minutes, untilgolden brown and tender, about 35 minutes.
• Whisk together vinegar, mustard,1/4 teaspoon salt, and 1/4 teaspoon pepper.
• Wash turnip greens well, and tear into3-inch pieces. Toss greens with spinach.
• About 5 minutes before turnips are finishedroasting, heat a small high-sidedskillet over medium-high heat. Cook bacon,stirring, until crisp, 4 to 5 minutes. Addshallot, and cook until soft, 1 to 2 minutes.Remove from heat, and stir in vinegarmixture. Fold warm bacon vinaigrette intogreens, and divide evenly among 4 plates.Top with roasted turnips and pecans.

EGG SALAD WITH BACON

Steps:

• Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes.
• At the same time, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
• Mix bacon, mayonnaise, green onions, dill, lemon juice, Dijon, yellow mustard together in a medium bowl.
• Remove eggs from hot water, cool under cold running water, and peel. Chop eggs into 1/4-inch cubes. Mix into mayonnaise mixture and refrigerate until cold, at least 1 hour. Serve.

BIBB AND RADISH SALAD WITH BACON DRESSING

Steps:

• This is a simple combination of ingredients that I find refreshing. When I was growing up, my father would always serve a huge salad and say "You always need a few leaves to feel good". It is his salads that I carried with me throughout my career as a chef and mother.
• In a large skillet, over medium heat, add the bacon and 1/2 cup water. Bring the water to a boil and reduce until it evaporates. The bacon will start to render its fat and brown. Lower the heat and allow to cook at a slow, steady pace. When the bacon is crispy and light brown, drain the fat into a medium-size bowl and set the bacon aside. Put the shallots on a flat surface and cut them into thin rounds. Transfer to a large salad bowl and season them with salt, to taste. Add the red wine vinegar and mustard and stir to blend. Stir in the bacon fat, tasting as you go. Start with about 1/4 cup of the fat and taste as you add the rest. There should be a good balance between the bacon flavor and the acidity of the red wine vinegar. Set aside. Put the radishes on a cutting board and, using a small, sharp knife, slice them into 1/4-inch rounds (with the bit of the tops still attached). Add them to a small bowl and stir in the mustard. Add the Bibb lettuce to the bowl with the bacon dressing. Toss to blend. Taste for seasoning, then stir in the radishes and the cooked bacon. Serve immediately.

BABY LEAF SALAD WITH BACON

Steps:

• Preheat the oven to 400 degrees F.
• Lay the bacon on a baking sheet, and bake for 20 to 25 minutes, or until crisp. Dry on paper towels and large dice.
• For the dressing, place the egg yolk, mustard, garlic, lemon juice, salt, and pepper into the bowl of a food processor fitted with steel blade. Process until smooth. With the food processor running, slowly pour the olive oil through the feed tube (as though you were making mayonnaise) and process until thick. Add 1/2 cup grated Parmesan and pulse 3 times.
• Toss the lettuce with enough dressing to moisten well. Divide the lettuce among 4 plates. With a very sharp knife or a vegetable peeler, shave the Parmesan into large shards and arrange them on the lettuce. Sprinkle the diced bacon over the salad and serve.

EGG AND BACON SALAD

Steps:

• Put the eggs into a saucepan of water, over medium heat. Bring to boil, and cook for 1 minute, then turn off the heat and let the eggs sit in the pan for 10 minutes.
• Transfer the eggs to a bowl of cold water and let cool. Peel the eggs once they feel cool to the touch.
• Cook's Note: I cook my eggs this way, as I love the yolks to be only just or rather almost hard-boiled, with the memory of oozy goldenness still evident at the centre; it also keeps the white amazingly silky. If, however you prefer a proper, good and bouncy reassuringly hard-boiled egg, cooked until the yolks are powdery and compact, keep the heat on under the pan for 10 minutes. The same applies, if you're making this for anyone with a compromised immune system, such as the old and frail, very young or pregnant women.
• Meanwhile, tear the salad leaves into bite-sized pieces and drop them into a serving bowl.
• Heat the garlic oil in a small frying pan, over medium heat and fry the lardons or bacon until crisp, about 5 minutes or so. Transfer the lardons or bacon with a slotted spatula to some paper towels to drain, while you make the dressing.
• Add the Dijon mustard to the bacon juices in the pan and whisk to combine, then add the vinegar and a dash of Worcestershire sauce. Whisk again, then pour it over the salad leaves, tossing to mix.
• Add the lardons and toss again, then quarter the eggs and add them along with the chopped parsley. Gently mix to combine, trying not to break up the eggs.
• Make Ahead Note:
• The hard-boiled eggs can be made up 4 days ahead. Cool, leave the shells and store in an air tight container in the refrigerator. Remove the shells just before serving.

BABY SPINACH & BACON BISTRO SALAD

Steps:

• Mix the dressing ingredients together with 1 tbsp water and season with salt and pepper. Boil the beans for 3 mins until just cooked, drain in cold water, then drain again.
• Heat the oil in a large frying pan, then sizzle the bacon for 4 mins until crisp. Use a slotted spoon to scoop the bacon into a large salad bowl. Use the fat in the pan to fry the bread cubes until crisp, then tip them in with the bacon. Tip a splash more oil into the pan, very briefly fry the mushrooms just to rid them of their rawness, then turn off the heat. When the mushrooms have cooled slightly, tip them into the salad bowl along with the beans and avocado. Moments before serving, add the spinach and dressing, then toss really well so everything is coated.

BC BABY SALAD W BACON

Steps:

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BABY LEAF SALAD W BACON BC

Steps:

• Preheat the oven to 400 degrees F. Lay the bacon on a baking sheet, and bake for 20 to 25 minutes, or until crisp. Dry on paper towels and large dice. For the dressing, place the egg yolk, mustard, garlic, lemon juice, salt, and pepper into the bowl of a food processor fitted with steel blade. Process until smooth. With the food processor running, slowly pour the olive oil through the feed tube (as though you were making mayonnaise) and process until thick. Add 1/2 cup grated Parmesan and pulse 3 times. Toss the lettuce with enough dressing to moisten well. Divide the lettuce among 4 plates. With a very sharp knife or a vegetable peeler, shave the Parmesan into large shards and arrange them on the lettuce. Sprinkle the diced bacon over the salad and serve.