CAESAR SALAD WITH BLUE CHEESE AND BACON
Steps:
- Preheat the oven to 375 degrees.
- Arrange the bacon in a single layer on a baking rack set on a sheet pan and bake for 25 to 30 minutes, until browned. Transfer to a plate lined with paper towels and, when cool enough to handle, cut in large pieces. Set aside.
- Meanwhile, place the eggs in a large saucepan and cover them with cold tap water. Bring the water to a boil, turn off the heat and allow them to sit for exactly 3 1/2 minutes. Using a slotted spoon, remove the eggs from the saucepan and immediately place them in a bowl of cold water for exactly 2 minutes. Peel the eggs and slice them in half lengthwise.
- Arrange the bread slices on a sheet pan and brush the tops with olive oil. Toast in the oven along with the bacon for 8 to 10 minutes, until golden brown. Cool for one minute, then rub each toast with the cut side of the garlic clove. Set aside.
- Place the lettuce leaves on a rectangular platter and arrange the bacon pieces over the lettuce. Place the blue cheese shards on top and then the halves of soft-boiled eggs. Drizzle with the dressing, sprinkle with salt and pepper and place the garlic toasts over the top. Serve at room temperature with extra dressing on the side.
- Place the egg yolk, mustard, garlic, anchovies (if using), lemon juice, 2 teaspoons salt, and 1/2 teaspoon pepper in the bowl of a food processor fitted with the steel blade. Process until smooth. With the food processor running, slowly pour the olive oil through the feed tube and process until thick. Add the Parmesan and pulse 3 times to combine.
- "Make it Ahead" by Ina Garten © Clarkson Potter 2014. Provided courtesy of Ina Garten. All rights reserved.
BLUE CHEESE CAESAR SALAD
Provided by Food Network Kitchen
Time 30m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Toss the bread with the olive oil and season with salt and pepper. Heat a large skillet over medium-high heat. Add the bread and cook, stirring occasionally, until golden on all sides, about 7 minutes. Set aside and let cool slightly.
- Whisk the dressing, parmesan, anchovies, lemon juice and mustard in a large bowl. Add the romaine and croutons; toss to coat and season with pepper. Top with blue cheese.
- Puree 1/2 cup each crumbled blue cheese and sour cream, 1/3 cup buttermilk, 1 small garlic clove (smashed) and 1 tablespoon white wine vinegar in a blender. Transfer to a bowl and stir in 1/4 cup more blue cheese, 2 to 3 dashes Worcestershire sauce and/or hot sauce, and 1 tablespoon chopped parsley. Season with salt and pepper. (Makes about 2 cups.)
BACON AND BLUE CHEESE SALAD WITH CAESAR DRESSING
Provided by Dodie Thompson
Categories Salad Leafy Green Quick & Easy Blue Cheese Bacon Fall Bon Appétit St. Louis Missouri
Yield Makes 4 servings
Number Of Ingredients 16
Steps:
- To make the salad:
- Place first 3 ingredients in large bowl. Add enough dressing to season to taste and toss well. Garnish salad with croutons and serve.
- To make the easy caesar dressing:
- Combine all ingredients in blender or processor. Blend until smooth. Season to taste with salt and pepper. (Can be prepared 2 days ahead. Cover and refrigerate.)
- To make the garlic croutons
- Preheat oven to 350°F. Melt 2 tablespoons butter with olive oil and garlic in small saucepan. Place bread cubes on baking sheet. Pour butter mixture over and toss well. Bake until bread cubes are golden brown and crisp, about 20 minutes. Season with salt and pepper. Cool completely. (Croutons can be prepared 1 day ahead. Store at room temperature in airtight container.)
- Makes about 3 cups.
BLUE CHEESE AND BACON POTATO SALAD
This is a scrumptious combination of a favorite Southern restaurant's green bean side dish and potato salad. It's fabulous and your family will thank you. You can serve it right away, but it does well for a few hours in the fridge. Eat cold or at room temperature.
Provided by Krissy
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 50m
Yield 6
Number Of Ingredients 11
Steps:
- Fill a large bowl with iced water. Line a baking sheet with a dish towel.
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 18 to 20 minutes. Add green beans to the boiling water; blanch for just 1 minute. Drain potatoes and green beans; transfer to bowl of iced water to stop cooking process, about 5 minutes. Remove from iced water with a slotted spoon and place on prepared baking sheet to dry. Cut potatoes into quarters.
- Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain and cool bacon slices on paper towels; crumble.
- Whisk vinegar, olive oil, mayonnaise, and mustard together in a large bowl. Season with salt and black pepper. Add potatoes and green beans; stir to coat. Top with bacon, blue cheese, and green onions; stir once to incorporate.
Nutrition Facts : Calories 282.1 calories, Carbohydrate 16.3 g, Cholesterol 22.5 mg, Fat 20.9 g, Fiber 2.8 g, Protein 8.8 g, SaturatedFat 6.2 g, Sodium 476.4 mg, Sugar 1.7 g
BLUE CHEESE-BACON DRESSING
Years ago, I went through my mom's recipe box and found this classic recipe. Everyone I know loves the rich and creamy blue cheese dressing with a hint of bacon.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 1-1/4 cups.
Number Of Ingredients 9
Steps:
- In a small bowl, combine all ingredients; mix well to blend. Cover and chill for at least 3 hours. Store in the refrigerator.
Nutrition Facts :
BACON, PEAR, AND BLUE CHEESE SALAD
Seckel pears and shallots, caramelized in the oven, are placed on watercress and sprinkled with crisp bacon. The dressing is a tart, syrupy reduction of pure apple cider. Blue cheese on croutons is served alongside.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 12
Steps:
- Place cider in a medium saucepan, and bring to a boil. Cook until reduced to 1/2 cup, about 30 minutes. Cider should have a syrupy consistency. Remove from heat, and keep warm.
- Preheat the oven to 400 degrees. Make croutons: Place bread slices on a baking sheet, and brush with 4 tablespoons butter. Toast until golden brown, about 10 minutes. Set aside to cool completely.
- Cut pears in half; remove seeds with a small melon baller, and discard. Place pears in a medium bowl. Squeeze lemon juice over, and toss to combine. Add shallots to bowl. Drizzle with remaining 4 tablespoons melted butter; sprinkle with sugar, salt, and pepper; and toss to coat. Place in roasting pan, pears cut side down. Roast until golden brown and soft when pierced with a knife, 35 to 45 minutes, stirring occasionally and gently with a wooden spoon.
- While pears are cooking, heat a large skillet over medium-high heat. Add bacon, and saute until golden, about 3 minutes. Transfer to paper towels to drain; set aside. Remove pears and shallots from pan, and keep warm.
- Arrange watercress on six serving plates, top with warm pear mixture, and sprinkle with bacon. Place two croutons with a piece of blue cheese on each plate. Drizzle reduced cider over salad. Serve immediately.
BACON CAESAR SALAD
Family and friends always say my Caesar salad rivals any restaurant version. The addition of bacon lends a slightly smoky flavor and makes it unique. -Sharon Tipton, Casselberry, Florida
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 12 servings (3/4 cup each).
Number Of Ingredients 14
Steps:
- In a large skillet, cook bread cubes in oil over medium heat for 4-5 minutes or until golden brown, stirring frequently. Add garlic; cook 1 minute longer. Remove to paper towels; cool., For dressing, in a small bowl, whisk the oil, lemon juice, mustard, garlic, anchovy paste and pepper. In a serving bowl, combine romaine and bacon. Drizzle with dressing; toss to coat. Sprinkle with croutons and cheese.
Nutrition Facts : Calories 158 calories, Fat 14g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 229mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
WARM CABBAGE SALAD WITH BACON AND BLUE CHEESE
"Bacon drippings add flavor to the sauteed vegetables, and the bacon crumbles are the finishing touch on top of the salad. A simple reduction of the cider concentrates the apple essence in the dressing. It's a technique you can use to intensify the flavor of all manner of sauces and dressings." Kathryn Conrad in Cooking Light Magazine.
Provided by Manami
Categories Cheese
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Cook bacon in a Dutch oven over medium-heat; until crisp.
- Remove bacon from pan; reserving 1 teaspoon drippings in pan.
- Crumble bacon; set aside.
- Heat bacon drippings over medium-high heat.
- Add shallot and saute 1 minute.
- Remove from heat.
- Bring apple cider to a boil in a small saucepan over medium heat; cook until reduced to 1/4 cup(about 15 minutes).
- Add shallot mixture, salt and pepper.
- Place cider vinegar mixture and cheese in a blender or small food processor; process until smooth.
- Combine cabbage and bell pepper in a large bowl, drizzle cider mixture over cabbage mixture, tossing well to coat.
- Top with crumbled bacon.
- Serve immediately.
Nutrition Facts : Calories 47, Fat 1.9, SaturatedFat 0.6, Cholesterol 2.7, Sodium 158.8, Carbohydrate 6.6, Fiber 2.6, Sugar 3.4, Protein 1.8
BLUE CHEESE CAESAR SALAD
For a cremier version, prepare the dressing in a blender or food processor using all the blue cheese and blending until smooth. If you want you can also add a sprinkling of bacon bits.
Provided by TishT
Categories Cheese
Time 2h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Whisk garlic, anchovies, lemon juice, Worcestershire sauce, mayonnaise, and half the blue cheese in a medium bowl until blended.
- Continue whisking while adding oil in thin stream until thickened.
- Cover and chill for several hours if desired; reblend if necessary.
- Toss crisp letuec in very large salad bowl with dressing until thoroughly coated.
- Add croutons and remaining blue cheese and toss again.
- Serve with Parmesan cheese.
Nutrition Facts : Calories 283.6, Fat 24.1, SaturatedFat 5.7, Cholesterol 19.4, Sodium 628, Carbohydrate 10.2, Fiber 2.6, Sugar 1.6, Protein 8.2
BLUE CHEESE CAESAR SALAD
Steps:
- In a jelly-roll pan toss the bread cubes with 1 tablespoon of the oil and salt to taste, bake them in the middle of a preheated 350°F. oven for 10 to 15 minutes, or until they are golden, and let the croutons cool. In a small bowl stir together well the garlic paste, the anchovy, and half the blue cheese, whisk in the lemon juice and the Worcestershire sauce, whisking until the mixture is smooth, and whisk in the remaining oil and salt and pepper to taste, whisking until the dressing is combined well. In a saucepan of boiling water boil the egg in the shell for 30 seconds and drain it. In a salad bowl toss the romaine with the dressing. Break the egg into the greens, add the Parmesan, the remaining blue cheese, and the croutons, and toss the salad until it is combined well.
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