Orecchiette With Salad Turnips Spinach Shiitakes And Bacon Recipes

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TURNIP AND BABY SPINACH SALAD WITH WARM BACON VINAIGRETTE



Turnip and Baby Spinach Salad with Warm Bacon Vinaigrette image

Bacon in a salad doesn't necessarily scream"healthy!" but because the meat is used inmoderation, this dish is still a winner. Just twoslices (for four servings) impart a smoky flavorinto the vinaigrette that coats the greens.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 50m

Number Of Ingredients 9

2 bunches baby turnips with greens (about 1 1/2 pounds), trimmed, greens reserved, turnips cut into 1-inch pieces
1/4 teaspoon extra-virgin olive oil
Coarse salt and freshly ground pepper
2 teaspoons sherry vinegar
2 teaspoons grainy mustard
4 cups baby spinach, washed well
1 ounce bacon (about 2 slices), thinly sliced crosswise
1 shallot, minced
2 tablespoons pecans, toasted and coarsely chopped

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.

Nutrition Facts : Calories 140 g, Cholesterol 5 g, Fiber 6 g, Protein 4 g, SaturatedFat 1 g, Sodium 458 g

ORECCHIETTE WITH SPINACH, GARLIC AND BACON



Orecchiette With Spinach, Garlic and Bacon image

Make and share this Orecchiette With Spinach, Garlic and Bacon recipe from Food.com.

Provided by Elizabeth Fullerton

Categories     Lunch/Snacks

Time 45m

Yield 8 serving(s)

Number Of Ingredients 7

1 (10 ounce) box frozen spinach
6 -8 slices bacon
1 small onion, chopped
3 garlic cloves, minced
2 tablespoons olive oil
1 lb orecchiette, cooked (bowtie pasta works well too)
salt and pepper

Steps:

  • Cook pasta according to directions on the box.
  • While frying your bacon, defrost spinach in the microwave according to directions.
  • Sauté onion in olive oil until tender; add the garlic and sauté two more minutes. Add the spinach to the onions.
  • Crumble the bacon and add to the mixture.
  • Turn the heat to low to keep spinach mixture warm while the pasta finishes cooking.
  • When pasta is cooked, drain and place in shallow bowls, spoon spinach mixture over pasta and serve.
  • •Serving Suggestion: Sprinkle grated cheese over top.

PEA SHOOT AND SPINACH SALAD WITH BACON AND SHIITAKES



Pea Shoot and Spinach Salad with Bacon and Shiitakes image

Pea shoots are the tender, leafy branch tips of edible pea plants (not to be confused with flowering sweet peas, which are poisonous). There are huge variations in taste among shoots from different varieties, but the sweetest are those from edible podded peas.

Yield Makes 4 to 6 servings

Number Of Ingredients 13

1 (1/4-pound) piece double-smoked bacon*
3 1/2 tablespoons olive oil
3/4 pound fresh shiitake mushrooms, stems discarded and caps quartered
1 teaspoon kosher salt
1 1/2 tablespoons fresh lemon juice
1/2 tablespoon red-wine vinegar
1/2 tablespoon coarse-grain mustard
1/2 teaspoon black pepper
4 oounces fresh pea shootspea shoots (4 cups)
4 ounces baby spinach leaves (4 cups)
1 bunch fresh chives, cut into 1-inch lengths
6 radishes, cut into matchsticks
*Available from specialty foods shops and by mail order from Citarella (212-874-0383).

Steps:

  • Cut bacon into 3/4-inch-thick matchsticks and cook in a heavy skillet over moderately low heat, stirring, until crisp but still chewy, 6 to 8 minutes. Transfer with a slotted spoon to paper towels to drain.
  • Pour off fat from skillet and add 1 1/2 tablespoons oil, mushrooms, and 1/2 teaspoon salt. Cook over moderate heat, stirring occasionally, until mushrooms are golden, about 8 minutes, then cool.
  • Whisk together lemon juice, vinegar, mustard, remaining 1/2 teaspoon salt, pepper, and remaining 2 tablespoons oil in a large salad bowl until blended.
  • Add pea shoots and spinach to dressing and toss to coat. Add bacon, mushrooms, chives, and radishes and toss again.

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