Radi Salat Mit Speck German Radish Salad With Bacon Recipes

RADI-SALAT MIT SPECK - GERMAN RADISH SALAD WITH BACON

Steps:

• Clean, peel and wash the white radishes.
• Cut the white radishes into coils with a radish cutter (if you don't have one, just slice them very thinly).
• Divide the coils into about 4 inch long pieces.
• Place the short radish coils into a bowl (set some aside and reserve for garnishing if you desire) and sprinkle with salt.
• Let the radish coils rest for 20- 30 minutes (the salt will draw some juice).
• In the meantime clean, wash and quarter each of the small red radishes.
• Wash, dry and chop the dill weed (before chopping the dill weed pull off some sprigs for decorations).
• Cut the bacon into small cubes or pieces and in a skillet fry the bacon until crunchy and largely drained of its grease; discard grease.
• Pour the oil and vinegar into the bacon in skillet and bring to a short boil.
• Remove the skillet from the stove.
• Pour the radish juice from the white radishes into the skillet to the oil-vinegar-bacon mixture and season with pepper; let mixture cool to warm temperature.
• Add the red radish wedges to the white radish and combine.
• Pour the vinaigrette dressing from the skillet over the radishes and let stand until completely cool.
• Garnish with reserved radish coils and dill weed sprigs.

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.

JAPANESE STYLE CUCUMBER AND RADISH SALAD

Steps:

• Combine onion, radishes and cucumber in a medium bowl.
• Combine vinegar and next 4 ingredients in a small bowl; stir until well blended.
• Drizzle vinegar mixture over cucumber mixture, tossing to coat.
• Cover and chill 15 minutes.
• Sprinkle with sesame seeds before serving.

CHICKEN SALAD WITH BACON

Steps:

• Combine chicken and bacon.
• In a small bowl, whisk together remaining ingredients to make the dressing. Chill for 20 minutes.
• Combine dressing with chicken mixture. Add the dressing slowly to make the desired consistency.
• Chill and stir again before serving.
• Serve on your favorite bread or top some lettuce greens.

CHAMPIGNON SALAT MIT EI (GERMAN MUSHROOM & EGG SALAD)

Steps:

• Set out four serving plates.
• Divide the rocket leaves into four bundles and place them on each plate.
• Divide the sliced mushrooms into four portions and place each atop the rocket leaves, making a cross shape on each plate.
• Sprinkle chopped egg over the mushrooms.
• Whisk together (or use a blender) the dressing ingredients (vinegar, mustard, sugar, and oil) adding salt& pepper to taste.
• Whisk in some of the snipped chives and the onions.
• Drizzle over each salad right before serving.
• Garnish with crumbled cooked bacon and remaining chives, if desired. Serve immediately.

WARM SAUERKRAUT WITH BACON AND APPLES (KRAUTSAFAT MIT SPECK UND

Steps:

• Melt 1 tablespoon of the butter in a 12-inch skillet over medium-high heat. Add the onion, juniper berries, bay leaves, and 1/4 teaspoon salt and cook, stirring frequently, until onion is softened, 3 to 5 minutes. Stir in sauerkraut, apple, bacon, brown sugar, and broth, increase the heat to medium-high, and bring to a simmer. Reduce to medium-low and continue to simmer until the liquid is almost evaporated, about 20 minutes. Remove the bacon and bay leaves, stir in the remaining tablespoon of butter, and season with salt and pepper to taste.

LUCHOW HOT POTATO SALAD WITH BACON AKA SPECK SALAT

Steps:

• Note: use pasturized eggs. Same amount of Boullion may be used for stock.
• Scrub potatoes, rinse. Boil in jackets; let cool. Peel and cut into 1/4 slices.
• Cook bacon until crisp. Add the onion and stir until transparent. Add the vinegar, stock and seasonings. Stir. Let come to a boil. Stir in the egg. Remove from heat and pour over potatoes.
• Servings 2 to 4.
• Time to make is a guess.

CHINESE QUICK PICKLED RADISH SALAD WITH GARLIC

Steps:

• Slice the radishes finely. Add all the other ingredients, leaving some coriander (cilantro) leaves for a garnish and mix thoroughly.
• Put the radish pickle into an attractive serving dish and just before serving scatter the remaining coriander (cilantro) leaves over the top as a garnish.
• Serve with all types of Chinese and Oriental food.
• Keeps for up to 24 hours in the fridge.

EGG SALAD WITH BACON AND OLIVES

Steps:

• Chop hard boiled eggs and put into a bowl.
• Add chopped onion, red pepper, olives and bacon.
• Mix in the mayo.
• Sprinkle with Paprika.