Veronica Romanesco Salad With Bacon Recipes

VERONICA ROMANESCO SALAD WITH BACON

Steps:

• Preheat oven to 400 degrees.
• Wrap the whole, unpeeled shallots and unpeeled garlic cloves in aluminum foil. Roast the shallots and garlic in the oven at 400 degrees for about 15 minutes or until softened. Cool; dice onion, peel and mince garlic.
• In the meantime, crisply cook the bacon on medium heat. Set aside to drain on paper towel and cool, then chop into bite-sized pieces.
• Toast the nuts lightly and set aside to cool.
• Blanch the romanesco in boiling water for 2-3 minutes but no longer. Immediately drain and rinse with cold water to stop the blanching process.
• In a small non-reactive bowl combine the salad dressing ingredients and blend using an immersion blender. Adjust seasoning if necessary.
• In a large salad bowl combine the blanched romanesco with the roasted shallots, bacon, basil leaves, roasted nuts, dried fruit of choice and salad dressing.
• Toss to coat well and marinate for at least 2 hours but up to 6 hours.
• Best eaten within 24 hours.

ROMAINE SALAD WITH BACON FAT DRESSING

Steps:

• Cook the bacon in a large skillet over medium heat until crisp, 8 to 10 minutes. Transfer the bacon to a paper towel-lined plate and let cool, then chop. Add the vinegar to the same skillet with the bacon fat, followed by the Dijon, maple syrup and a few turns of pepper. Whisk together, heating over medium heat until emulsified, then turn off the heat.
• To serve, place the romaine on a platter and sprinkle with the bacon, crumbled blue cheese and dried cherries. Drizzle with the warm bacon fat dressing and season with salt and pepper.