Citrus Salad With Bacon Red Onion Recipes

CITRUS SALAD WITH BACON & RED ONION

Steps:

• Combine all ingredients except dressing.
• Add dressing just before serving; mix lightly.

BACON CAKE WITH CITRUS SALAD

Steps:

• In a food processor, combine the bacon, cilantro, thyme, and sage. Pulse the mixture until finely minced. Turn the mixture out into a large bowl and add the egg. Mix thoroughly. Add the flour and mix thoroughly. Form the mixture into 4 equally portioned patty-shaped cakes. Pour the bread crumbs onto a plate and dip the cakes in pressing lightly to coat with bread crumbs. Coat the patties with bread crumbs on all sides.
• In a large saute pan over medium heat, add 2 tablespoons olive oil. Place the cakes in hot oil and cook until deep brown in color. Flip and cook the other side. Drain the cakes on paper towel.
• In a mixing bowl, combine the arugula, red onion, orange segments and juice, lemon segments and juice, lime segments and juice, basil, star anise, and salt. Toss lightly to combine. Serve each warm bacon cake with citrus salad on the side.

FREGOLA SALAD WITH FRESH CITRUS AND RED ONION

Steps:

• For the orange oil:
• Combine the olive oil and the orange zest in a small bowl and set aside.
• For the salad:
• Bring the large saucepan of chicken broth to a boil over high heat. Add the fregola pasta and cook until tender but still firm to the bite, stirring occasionally, about 10 to 12 minutes. Drain pasta onto a large baking sheet. Spread to a single layer and let cool for 10 minutes.
• Meanwhile, using a small knife cut the skin off the orange and grapefruit. Over a large bowl, cut out the segments of the citrus flesh and catch the juices. Add the onion, mint, basil, fennel seeds, salt, pepper, and cooled fregola pasta.
• Add the reserved orange oil to the pasta. Toss all the ingredients together and serve.