Baby Leaf Salad W Bacon Bc Food

BABY SPINACH BISTRO SALAD

Steps:

• For the dressing, whisk the mustard and vinegar together with some salt and pepper and 1 tbsp of water. Whisk in the extra virgin olive oil and set aside.
• Heat the olive oil in a large frying pan over a lowish heat and add the garlic and the bacon. Cook the bacon slowly until starting to sizzle, then add the bread to the pan and toss in the bacon juices. Fry everything together slowly (this can take a good 15 mins) until the bacon is ultra-crisp and the croûtons are crunchy, drizzling the pan with a little more oil if it becomes dry. Once cooked, fish out the garlic clove and set the pan aside.
• While the bacon is cooking, tip the eggs into a pan of boiling water and boil for exactly 7½ mins. Cool in cold water, then peel and set aside. Cook the beans in a pan of heavily salted boiling water for 5 mins or until slightly crunchy but still bright green. Drain, tip into a pan of ice-cold water, then drain again and set aside.
• To serve, tip everything except for the eggs and dressing into a large bowl. Drizzle over the dressing and toss gently with your hands. Scatter the salad over a serving platter, halve the eggs and strew over the salad, seasoning the yolks with sea salt flakes and a grind of black pepper.

CHARRED BABY GEM, WATERCRESS & BACON SALAD

Steps:

• Brush the lettuce halves with 1 tbsp of the oil, then place on a baking tray and use a blowtorch to lightly char them all over. Heat the remaining oil in a frying pan, add the bacon lardons and fry until really crispy. Remove using a slotted spoon and drain on kitchen paper, leaving all the fat in the pan.
• To make the dressing, add the lemon juice to the pan with the bacon fat and stir, taste and season. Toss the lettuce, watercress and lardons together with the dressing in a large bowl, then arrange on a platter.

BABY BOK CHOY WITH BACON, ONION AND BUTTER BEANS

Steps:

• Add the bacon to a large skillet and cook over medium heat, stirring occasionally, until brown and crisp, about 6 minutes. While the bacon cooks, cut the stems from the bok choy into 1-inch pieces and the leafy tops into 3-inch pieces.
• Add the onion to the bacon and cook, stirring, until softened slightly, 4 to 5 minutes. Toss in the beans and stir until heated through, about 2 minutes. Transfer the vegetables with a slotted spoon to a bowl, leaving the fat in the pan.
• Add the bok choy stems to the pan, increase the heat to medium-high and cook, stirring, until slightly softened, about 2 minutes. Add the bok choy leaves and cook, stirring, until wilted, about 1 minute. Remove the pan from the heat and stir in the vinegar. Return the onion-bean mixture back to the pan and season with salt. Serve warm or at room temperature.

WILTED SPINACH SALAD WITH HOT BACON DRESSING

Steps:

• Place the spinach in a large bowl and leave at room temperature. Bring a medium pot of water to a boil over medium-high heat. Use a slotted spoon to gently lower the eggs into the water. Boil until both the whites and yolks are set (hard-boiled), about 10 minutes. Transfer to a small bowl filled with ice water and cool completely. Once cool, peel the eggs and cut each into quarters.
• Meanwhile, put the bacon in a large skillet and set over medium heat. Cook, stirring occasionally, until golden brown and crisp, 6 to 8 minutes. Transfer the bacon with a slotted spoon to a paper towel-lined plate to drain. Remove half of the bacon fat to a small bowl and reserve.
• Return the skillet and remaining bacon fat to medium heat. Add the mushrooms, garlic, 1/4 teaspoon of salt and a few grinds of black pepper to the same skillet. Cook, stirring occasionally, until tender, 3 to 4 minutes. Pour in the reserved bacon fat, vinegar, mustard and honey and whisk until smooth and emulsified. Taste and season with more salt and pepper.
• Pour the hot bacon dressing over the spinach and toss until evenly coated and slightly wilted. Transfer to a platter and top with the eggs, red onion and reserved bacon.

BABY LEAF SALAD WITH BACON

Steps:

• Preheat the oven to 400 degrees F.
• Lay the bacon on a baking sheet, and bake for 20 to 25 minutes, or until crisp. Dry on paper towels and large dice.
• For the dressing, place the egg yolk, mustard, garlic, lemon juice, salt, and pepper into the bowl of a food processor fitted with steel blade. Process until smooth. With the food processor running, slowly pour the olive oil through the feed tube (as though you were making mayonnaise) and process until thick. Add 1/2 cup grated Parmesan and pulse 3 times.
• Toss the lettuce with enough dressing to moisten well. Divide the lettuce among 4 plates. With a very sharp knife or a vegetable peeler, shave the Parmesan into large shards and arrange them on the lettuce. Sprinkle the diced bacon over the salad and serve.

SPINACH, BACON & WHITE BEAN SALAD

Steps:

• Heat a large pan and dry-fry the bacon for about 2 mins each side until crispy. Remove and drain on kitchen paper. Keep the fat from the bacon in the pan, add the vinegar and bubble for a few secs before tipping in the peppers and beans. Season and heat through. Toss together the spinach, beans, peppers and bacon, then drizzle with a dressing of your choice.

CREAMY BACON & TOMATO PASTA SALAD

Steps:

• Cook the pasta in a large pan of boiling water following pack instructions. Drain and run under cold water until completely cool.
• Meanwhile, mix the yogurt, mustard, honey, garlic, lemon zest, olive oil and some seasoning together in a large bowl. Toss the cooked pasta with the dressing, tomatoes, spinach and basil. Keep chilled until ready to serve, then crumble over the bacon.

BABY SPINACH & BACON BISTRO SALAD

Steps:

• Mix the dressing ingredients together with 1 tbsp water and season with salt and pepper. Boil the beans for 3 mins until just cooked, drain in cold water, then drain again.
• Heat the oil in a large frying pan, then sizzle the bacon for 4 mins until crisp. Use a slotted spoon to scoop the bacon into a large salad bowl. Use the fat in the pan to fry the bread cubes until crisp, then tip them in with the bacon. Tip a splash more oil into the pan, very briefly fry the mushrooms just to rid them of their rawness, then turn off the heat. When the mushrooms have cooled slightly, tip them into the salad bowl along with the beans and avocado. Moments before serving, add the spinach and dressing, then toss really well so everything is coated.

WARM GRAIN SALAD WITH BACON, LEEKS & SPINACH

Steps:

• Boil the farro or quinoa in the stock in a lidded pan until soft to the bite, then drain. Meanwhile, use a pair of scissors to cut the bacon into small strips. Wash the leek and chop finely. Melt the butter with the oil and fry the bacon, leeks and rosemary gently over a medium heat until soft.
• Add the farro to the pan, and stir in the green leaves and chestnuts, if you like. Put the lid on the pan and keep over a low heat until the leaves wilt and the chestnuts warm through. Serve warm or at room temperature.

BC BABY SALAD W BACON

Steps:

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BABY LEAF SALAD W BACON BC

Steps:

• Preheat the oven to 400 degrees F. Lay the bacon on a baking sheet, and bake for 20 to 25 minutes, or until crisp. Dry on paper towels and large dice. For the dressing, place the egg yolk, mustard, garlic, lemon juice, salt, and pepper into the bowl of a food processor fitted with steel blade. Process until smooth. With the food processor running, slowly pour the olive oil through the feed tube (as though you were making mayonnaise) and process until thick. Add 1/2 cup grated Parmesan and pulse 3 times. Toss the lettuce with enough dressing to moisten well. Divide the lettuce among 4 plates. With a very sharp knife or a vegetable peeler, shave the Parmesan into large shards and arrange them on the lettuce. Sprinkle the diced bacon over the salad and serve.