KALE SALAD WITH PANCETTA AND PECORINO
Steps:
- For the dressing, place the anchovies, garlic, mustard, egg yolks, lemon juice, 1 teaspoon salt, and 1/2 teaspoon pepper in the bowl of a food processor fitted with the steel blade. Process for 30 seconds until smooth. With the processor running, slowly pour the olive oil through the feed tube, until the mixture emulsifies. Add the grated Pecorino and process just until combined. Transfer to a container and refrigerate until ready to use.
- Wash the kale and spin it dry in a salad spinner. Remove the rib from each leaf. Stack the leaves and slice them thinly crosswise, as you would coleslaw. Place the kale in a large bowl and toss with enough dressing to moisten.
- Heat 1 tablespoon of olive oil in a medium (10-inch) saute pan. Add the pancetta and cook over medium heat for 6 to 8 minutes, tossing frequently, until browned and crisp. Transfer the pancetta with a slotted spoon to a plate lined with paper towels. Add the bread cubes to the pan, sprinkle with salt, and saute for 5 to 7 minutes, tossing frequently, until evenly browned. Add the pancetta, toasted bread, and shaved Pecorino to the kale and toss with large spoons. Serve at room temperature.
CAESAR SALAD WITH SPICY PANCETTA AND CORNBREAD CROUTONS
This recipe marks the first time I remember making something and feeling the essence of timing in cooking: the buttered dish, the preheated oven and the melted butter cooling slightly while I gathered and blended all the other ingredients. SO satisfying.
Provided by Alex Guarnaschelli
Categories side-dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 22
Steps:
- For the cornbread: Preheat the oven to 400 degrees F.
- Whisk together the cornmeal, flour, sugar, baking powder, salt and baking soda in a large bowl. Whisk in the buttermilk, milk and eggs. Whisk in the melted butter.
- Coat the sides and bottom of a 9-inch skillet with the remaining butter. Pour the batter into the skillet and bake until the center is firm and a cake tester or toothpick inserted in the center comes out clean, 20 to 25 minutes. Let cool. Cut half of the cornbread into cubes. (Devour the other half with butter and jam.)
- For the dressing: Combine the mustard, garlic, a pinch salt and about 1 teaspoon coarsely ground pepper in a food processor. Pulse to blend. With the machine running, pour the lemon juice and caper juice into the mix. Slowly pour in the olive oil and then the canola oil. Transfer the dressing to a bowl. Taste for seasoning. Too lemony? Add more oil. Too oily, add more lemon. Stir in the anchovies, anchovy oil and a few tablespoons grated Parmesan. Refrigerate. (See Cook's Note.)
- For the salad: Preheat the oven to 375 degrees F.
- Spread the cornbread cubes on a baking sheet and bake until browned and toasty, 10 to 12 minutes.
- Add about three quarters of the dressing to a large bowl and toss the romaine with the dressing. Grate some Parmesan over the leaves. Use a tea strainer or sifter to sprinkle the pancetta with an even, light layer of the cayenne. Top with salad with the pancetta and warm cornbread croutons and serve immediately.
BAREFOOT CONTESSA'S PANZANELLA SALAD
Make and share this Barefoot Contessa's Panzanella Salad recipe from Food.com.
Provided by abloom69
Categories Vegetable
Time 45m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Heat the oil in a large saute pan.
- Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned.
- Add more oil as needed.
- For the Vinaigrette.
- Whisk all the ingredients together.
- In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers.
- Add the bread cubes and toss with the vinaigrette.
- Season liberally with salt and pepper.
- Serve, or allow the salad to sit for about half an hour for the flavors to blend.
Nutrition Facts : Calories 137.5, Fat 12.6, SaturatedFat 1.8, Sodium 301.2, Carbohydrate 5.9, Fiber 1.1, Sugar 1.9, Protein 1.3
BAREFOOT CONTESSA'S CAESAR SALAD WITH PANCETTA
I saw Ina make this on her show entitled "Picnic at the Pond". Don't leave out the anchovies; it's what makes the dressing wonderful!
Provided by Juenessa
Categories < 60 Mins
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat the oven to 400 degrees F.
- Cut the pancetta into 1/2-inch cubes and cook it in a skillet over medium-low heat for 10 to 15 minutes, until browned and crisp. (Pancetta is Italian bacon. You can find it in your Italian grocery or a specialty food store. Ask that it's cut 1/2-inch thick.).
- Remove to paper towels and drain.
- Place the tomatoes on a baking sheet and coat with olive oil.
- Sprinkle with salt and pepper.
- Roast for 15 to 20 minutes, until soft.
- Wash the lettuce leaves carefully and spin-dry in a salad spinner.
- Stack the leaves on a cutting board and cut them crosswise into 1 1/2-inch slices.
- Place them in a large mixing bowl.
- For the dressing, place the egg yolk (*if you're nervous about raw egg yolks, substitue 2 tablespoons of real mayonnaise), mustard, garlic, anchovies, lemon juice, salt, and pepper into the bowl of a food processor fitted with a 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), until thick.
- Add the 1/2 cup grated Parmesan cheese and pulse 3 times.
- Toss the lettuce with enough dressing to moisten well.
- Add 1 cup grated Parmesan and toss.
- Divide the lettuce among 6 or 8 plates and sprinkle with the pancetta roasted tomatoes. Serve at room temperature.
Nutrition Facts : Calories 656, Fat 62.8, SaturatedFat 12.2, Cholesterol 57, Sodium 1006.9, Carbohydrate 14.2, Fiber 5.8, Sugar 5.9, Protein 13.7
CAESAR SALAD WITH PANCETTA
Provided by Ina Garten Bio & Top Recipes
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 400 degrees F.
- Cut the pancetta into 1/2-inch cubes and cook it in a skillet over medium-low heat for 10 to 15 minutes, until browned and crisp. Remove to paper towels and drain.
- Place the tomatoes on a baking sheet and coat with olive oil. Sprinkle with salt and pepper. Roast for 15 to 20 minutes, until soft.
- Wash the lettuce leaves carefully and spin-dry in a salad spinner. Stack the leaves on a cutting board and cut them crosswise into 1 1/2-inch slices. Place them in a large mixing bowl.
- For the dressing, place the egg yolks, mustard, garlic, anchovies, lemon juice, salt, and pepper into the bowl of a food processor fitted with a 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), until thick. Add the grated Parmesan cheese and pulse 3 times.
- Toss the lettuce with enough dressing to moisten well. Add 1 cup grated Parmesan and toss. Divide the lettuce among 6 or 8 plates and sprinkle with the pancetta roasted tomatoes. Serve at room temperature.
- *RAW EGG WARNING
- Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
- All these ingredients can be made in advance. Be sure they're room temperature when you assemble the salad.
- If you're nervous about raw egg yolks, substitue 2 tablespoons of real mayonnaise.
- Pancetta is Italian bacon. You can find it in your Italian grocery or a specialty food store. Insist that it's vut 1/2-inch thick.
CAESAR SALAD SANDWICH
Make and share this Caesar Salad Sandwich recipe from Food.com.
Provided by Lori Mama
Categories Lunch/Snacks
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees.
- Place the pancetta on a baking sheet in a single layer.
- Roast for 10 to 15 minutes, until crisp.
- Place the garlic and parsley in the bowl of a food processor fitted with a steel blade and process until minced.
- Add mustard, lemon juice, and mayonnaise and process again to make a smooth dressing.
- (Refrigerate the Caesar dressing if not using it immediately.).
- Slice the ciabatta in half horizontally and separate the top from the bottom.
- Toast the bread in the oven, cut side up, for 5 to 7 minutes; cool slightly.
- Spread the cut sides of each piece with the Caesar dressing.
- Place half the chopped romaine on the bottom piece of bread and then layer in order: the Parmesan, crispy pancetta, and sliced chicken.
- Sprinkle with salt and pepper and finish with another layer of romaine.
- Place the top slice of ciabatta on top and cut into four pieces crosswise.
- Serve at room temperature.
Nutrition Facts : Calories 280.1, Fat 17.6, SaturatedFat 5.5, Cholesterol 64.1, Sodium 619.5, Carbohydrate 9.2, Fiber 0.4, Sugar 2.4, Protein 21.3
CAESAR CLUB SANDWICH (INA GARTEN)
Make and share this Caesar Club Sandwich (Ina Garten) recipe from Food.com.
Provided by Brookelynne26
Categories Lunch/Snacks
Time 1h5m
Yield 3 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F.
- Place the chicken breasts on a sheet pan skin side up. Rub the chicken with olive oil and sprinkle with salt and pepper. Roast for 35 to 40 minutes, until cooked through. Cool slightly, discard the skin and bones, and slice the meat thickly. Set aside.
- Meanwhile, place the pancetta on another sheet pan in a single layer. Roast for 10 to 15 minutes, until crisp. Set aside to drain on paper towels.
- Place the garlic and parsley in the bowl of a food processor fitted with a steel blade and process until minced. Add the anchovy paste, mustard, lemon juice, and mayonnaise and process again to make a smooth dressing. (Refrigerate the Caesar dressing if not using it immediately.)
- Slice the ciabatta in half horizontally and separate the top from the bottom. Toast the bread in the oven, cut side up, for 5 to 7 minutes; cool slightly. Spread the cut sides of each piece with the Caesar dressing. Place half the arugula on the bottom piece of bread and then layer in order: the sun-dried tomatoes, shaved Parmesan, crispy pancetta, and sliced chicken. Sprinkle with salt and pepper and finish with another layer of arugula. Place the top slice of ciabatta on top and cut in thirds crosswise. Serve at room temperature.
Nutrition Facts : Calories 313.4, Fat 23.8, SaturatedFat 6, Cholesterol 30.2, Sodium 907.3, Carbohydrate 16.6, Fiber 1.5, Sugar 6.3, Protein 10.6
BAREFOOT CONTESSA'S CAESAR CLUB SANDWICH
Make and share this Barefoot Contessa's Caesar Club Sandwich recipe from Food.com.
Provided by Juenessa
Categories Lunch/Snacks
Time 1h20m
Yield 3-4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F.
- Place the chicken breasts on a sheet pan skin side up.
- Rub the chicken with olive oil and sprinkle with salt and pepper.
- Roast for 35 to 40 minutes, until cooked through.
- Cool slightly, discard the skin and bones, and slice the meat thickly.
- Set aside.
- Meanwhile, place the pancetta on another sheet pan in a single layer.
- Roast for 10 to 15 minutes, until crisp.
- Set aside to drain on paper towels.
- Place the garlic and parsley in the bowl of a food processor fitted with a steel blade and process until minced.
- Add the anchovy paste, mustard, lemon juice, and mayonnaise and process again to make a smooth dressing. (Refrigerate the Caesar dressing if not using it immediately.).
- Slice the ciabatta in half horizontally and separate the top from the bottom.
- Toast the bread in the oven, cut side up, for 5 to 7 minutes; cool slightly.
- Spread the cut sides of each piece with the Caesar dressing.
- Place half the arugula on the bottom piece of bread and then layer in order: the sun-dried tomatoes, shaved Parmesan, crispy pancetta, and sliced chicken.
- Sprinkle with salt and pepper and finish with another layer of arugula.
- Place the top slice of ciabatta on top and cut in thirds crosswise.
- Serve at room temperature.
Nutrition Facts : Calories 361.6, Fat 25.2, SaturatedFat 6.8, Cholesterol 61.1, Sodium 802, Carbohydrate 14.9, Fiber 1.2, Sugar 3.3, Protein 20.2
More about "caesar salad with pancetta barefoot contessa food"
INA GARTEN'S CAESAR SALAD - TODAY
From today.com
4.3/5 (44)Author Ina Garten
10 BEST BAREFOOT CONTESSA SALADS RECIPES | YUMMLY
From yummly.com
INA GARTEN'S KALE SALAD WITH PANCETTA AND PECORINO
From today.com
BAREFOOT CONTESSA PARTIES! | COOKBOOKS
From barefootcontessa.com
CAESAR SALAD WITH PANCETTA RECIPE | INA GARTEN | FOOD …
From foodnetwork.com
Servings 6-8Difficulty IntermediateAuthor Ina GartenSteps 11
RECIPE: INA’S CAESAR SALAD WITH PANCETTA - ORANGE COUNTY REGISTER
From ocregister.com
PANCETTA CAESAR SALAD RECIPE | COLES
From coles.com.au
CAESAR SALAD WITH PANCETTA - FOOD NETWORK
From foodnetwork.co.uk
CAESAR SALAD WITH PANCETTA | RECIPE | FOOD NETWORK RECIPES, CAESAR ...
From pinterest.com
BAREFOOT CONTESSA SALAD DRESSING RECIPES : TOP PICKED FROM OUR …
From recipeschoice.com
BAREFOOT CONTESSA | COOKBOOK INDEX
From barefootcontessa.com
INA GARTEN'S CAESAR SALAD - HEALTHY COOKING HACKS
From healthycookinghacks.com
GRILLED CAESAR SALAD WITH PANCETTA, PARMESAN, AND AN ANCHOVY …
From more.ctv.ca
BAREFOOT CONTESSA
From barefootcontessa.com
CAESAR SALAD WITH PANCETTA | RECIPE | CHOCOLATE CHUNK COOKIES ...
From pinterest.com
BAREFOOT CONTESSA INA GARTEN HAS 4 DELICIOUS ... - CLOSER NEWS …
From closernewsweekly.com
BAREFOOT CONTESSA | DO YOU HAVE A RECIPE FOR A CAESAR SALAD …
From barefootcontessa.com
BAREFOOT CONTESSA | FAMILY DINNERS
From barefootcontessa.com
CAESAR SALAD WITH PANCETTA – NICK STELLINO
From nickstellino.com
BAREFOOT CONTESSA'S CAESAR SALAD WITH PANCETTA RECIPE - FOOD.COM
From pinterest.com
CAESAR SALAD WITH PANCETTA RECIPE - FOOD NEWS
From foodnewsnews.com
BAREFOOT CONTESSA KALE SALAD RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
BAREFOOT CONTESSA - RECIPES - CAESAR SALAD WITH PANCETTA
From pinterest.com
BAREFOOT CONTESSA'S CAESAR SALAD WITH PANCETTA RECIPE - FOOD.COM
From pinterest.com
BAREFOOT CONTESSA INA GARTEN HAS 4 DELICIOUS TWISTS ON THE CLASSIC ...
From lovebylife.com
CAESAR SALAD WITH PANCETTA AND ROASTED TOMATOES - RECIPE GIRL
From recipegirl.com
CAESAR SALAD WITH PANCETTA - BIGOVEN.COM
From bigoven.com
INA GARTEN’S CAESAR DRESSING: EASY, AT-HOME CAESAR SALAD
From jcpeats.com
CAESAR SALAD WITH PANCETTA - BLYTHES BLOG
From blythesblog.com
BAREFOOT CONTESSA'S CAESAR SALAD WITH PANCETTA RECIPE - FOOD.COM
From hartstr.japhar.com
CAESAR DRESSING RECIPE INA GARTEN RECIPES ALL YOU NEED IS …
From stevehacks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love