BABY SPINACH & BACON BISTRO SALAD
This simple French-style salad makes a wonderful light lunch
Provided by Barney Desmazery
Categories Lunch, Main course, Side dish, Starter, Supper, Vegetable
Time 20m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 395 calories, Fat 34 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 10 grams protein, Sodium 1.51 milligram of sodium
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.
SAVORY DUTCH BABY
Crispy and puffed on the edges, with the most luscious custard-like inside, our Savory Dutch baby is going to be the showstopper of your next spring brunch. We toss Canadian Bacon, crispy asparagus, and nutty gruyere together and then sprinkle it over our fool-proof dutch baby batter.
Provided by Nicole
Categories Breakfast
Time 35m
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees. Place an oven-proof 10-inch skillet in the oven. Cast iron or non-stick work best.
- Add eggs and milk to a blender. Blend until smooth. Add flour and salt. Blend on high until smooth, about 1 minute. Add chives. Pulse once to combine. Let the batter rest while you prep the rest of the ingredients and the oven comes to temperature.
- When the oven preheats, remove the pan from the oven and add the butter. Swirl and then sprinkle all but 1/4 cup each of the asparagus and Canadian Bacon on the bottom of the pan. Pour the batter on top. Sprinkle the middle with cheese leaving a 1-inch border around the sides. Sprinkle the remaining asparagus and Canadian bacon on top of the cheese. Place in the oven and set the timer for 15 minutes.
- After 15 minutes, reduce the heat to 375 degrees and cook another 10-15 minutes until golden brown and puffed.
- Garnish with extra chives.
Nutrition Facts : ServingSize 1 serving, Calories 179 kcal, Carbohydrate 14 g, Protein 10 g, Fat 9 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 117 mg, Sodium 420 mg, Fiber 1 g, Sugar 3 g
CHARRED BABY GEM, WATERCRESS & BACON SALAD
Lightly char lettuce leaves with a blowtorch and drizzle with lemon dressing for an unusual side dish that pairs perfectly with fish pie
Provided by Tom Kerridge
Categories Side dish
Time 18m
Number Of Ingredients 5
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.
Nutrition Facts : Calories 105 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.6 milligram of sodium
BABY LEAF SALAD W BACON BC
Number Of Ingredients 10
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.
BC BABY SALAD W BACON
Number Of Ingredients 14
Steps:
- xxx
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