Veronica Romanesco Salad With Bacon Recipes

ITALIAN ROMANESCO CAULIFLOWER SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Add broccoli and cook uncovered until just tender, about 1 1/2 minutes. Remove to a plate with a slotted spoon, reserving water, and let cool.
• Stir cauliflower into the boiling water. Cook until just tender, about 3 minutes. Remove to a plate with a slotted spoon, reserving water, and let cool.
• Stir Romanesco cauliflower into the boiling water. Cook until just tender, about 3 minutes. Drain and let cool.
• Whisk lemon juice, olive oil, garlic, oregano, salt, and pepper together in a small bowl to make dressing.
• Layer broccoli, cauliflower, and Romanesco cauliflower on a round serving plate. Decorate each layer with green and black olives and strips of papaccelle. Pour dressing on top.

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.

BROCCOLI SALAD WITH BACON

Steps:

• Clean and cut the whole broccoli into small pieces.
• Use all of the broccoli except the end chunks.
• Mix together broccoli, onion, sunflower seeds, raisins and mushrooms.
• Make the dressing by mixing the mayonnaise, vinegar and sugar.
• Twenty minutes before serving the salad, toss and then toss again with the bacon and the dressing.

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.

ARUGULA CORN SALAD WITH BACON RECIPE

Steps:

• Cook the corn ears, in their husks, either on the grill for a smokey flavor, or by steaming in a large covered stock pot with an inch of boiling water at the bottom of the pot, for 12-15 minutes.
• Let the corn cool (can run under cold water to speed up the cooling), remove the husks and silk. I recommend cooking the corn in the husks for the added flavor that the husks impart.
• If you boil or steam the corn ears after you've already husked them, or if you cook them in the microwave, reduce the cooking time by a few minutes.To remove the kernels from the cobs, stand a corn cob vertically over a large, shallow bowl.
• Use a sharp knife to make long, downward strokes, removing the kernels from the cob, as you work your way around the cob. Note: it may help to work over a low table, to be in a better ergonomic position to cut the cobs this way.
• In a medium sized bowl, mix together the corn, chopped arugula, bacon, and onions. In a separate bowl, whisk together the oil, vinegar, salt and pepper, and cumin.
• Mix dressing into salad just before serving. Taste and add more vinegar if necessary to balance the sweetness of the corn.

SUNNY BROCCOLI SALAD WITH BACON

Steps:

• Clean and cut the whole broccoli into small pieces.
• Use all of the broccoli except the end chunks.
• Mix together broccoli, onion, sunflower seeds, raisins and mushrooms.
• Dressing: Mix together the mayonnaise, vinegar, and sugar.
• Toss dressing and bacon with salad ingredients twenty minutes before serving.
• Toss again right before serving.

ROMANESCO WITH CRISPY PANKO

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Butter a 10-inch oval au-gratin baking dish.
• Separate romanesco into large florets.
• Bring a large pot of generously salted water to a boil. Add romanesco florets and boil until slightly softened, about 3 minutes. Drain well.
• Arrange florets in the prepared baking dish. Season with salt, black pepper, and Italian seasoning; dot with thin slices of butter. Sprinkle with panko and Parmesan cheese.
• Bake, uncovered, in the preheated oven until lightly browned on top, about 30 minutes. Serve hot.