Creamy Roquefort And Warm Bacon Dressing Food

ICEBERG SALAD WITH ROQUEFORT DRESSING & BACON

Steps:

• Mix the red onion and lemon juice together in a small bowl, cover and set aside. Cook the bacon in a dry frying pan over a medium heat for 10-15 mins, turning halfway, until very crisp. Drain on kitchen paper, then crumble into tiny pieces and set aside.
• To make the dressing, put all the ingredients in a bowl, season and whisk until well combined. Cut the lettuce into chunky pieces and place on a platter or in a bowl with the tomatoes, cucumber, radishes and onion. Just before serving, pour the dressing over and sprinkle with the bacon.

ROMAINE SALAD WITH BACON FAT DRESSING

Steps:

• Cook the bacon in a large skillet over medium heat until crisp, 8 to 10 minutes. Transfer the bacon to a paper towel-lined plate and let cool, then chop. Add the vinegar to the same skillet with the bacon fat, followed by the Dijon, maple syrup and a few turns of pepper. Whisk together, heating over medium heat until emulsified, then turn off the heat.
• To serve, place the romaine on a platter and sprinkle with the bacon, crumbled blue cheese and dried cherries. Drizzle with the warm bacon fat dressing and season with salt and pepper.

ROQUEFORT SALAD WITH WARM CROUTONS AND LARDONS

Steps:

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• Put a large frying pan on a high heat, and once hot, add a good couple lugs of olive oil.
• Cut your bacon into thick 1/2-inch/1 cm lardons, and add to the pan. Fry, stirring occasionally, for around 3 minutes, or until you've got a good bit of colour on the bacon and a lot of the fat has rendered out. Turn the heat down a little and add your bread to the pan, making sure you spread the croutons out so they take on some colour. Fry for another 3 minutes, or until they've sucked up all the wonderful flavour and are lovely, crisp, and golden.
• For the dressing:
• Put the extra-virgin olive oil, red wine vinegar, Dijon mustard, and a good pinch of salt and pepper into a clean jam jar. Put the lid on and give it a shake, then have a taste and make sure you've got the balance right. Cook's Note: You want it to be slightly too acidic at this stage, as you'll get quite a bit of saltiness from the bacon and French dressings tend to be quite sharp.
• For the salad:
• Once your dressing is made, get everyone around the table so they're ready to tuck in as soon as the salad is ready. Put your lamb's lettuce (mache) on a big platter, tear in the radicchio, then pour over that wonderful, thick dressing. Scatter over most of your walnuts and chives and all the croutons and lardons. Quickly mix it all up with your clean hands so that every single leaf is coated.
• Use the tip of a knife to crumble off little nuggets of Roquefort and let them fall straight on to your salad. Finish by scattering over the rest of the walnuts and chives from a height, and tuck in!

CREAMY ROQUEFORT AND WARM BACON DRESSING

Steps:

• * In a medium bowl, stir together vinegar, sugar and mustard until dissolved. Add 1/2 cup Roquefort, mashing and blending into mixture until almost smooth. * Stir in garlic, crème fraîche and mayonnaise until well blended, then stir in one cup Roquefort. * In a medium skillet, cook bacon until crisp; remove and drain. Spoon dressing over romaine hearts, then top with bacon and remaining 1/2 cup Roquefort.

CREAMY ROQUEFORT SALAD DRESSING

Steps:

• Combine all the ingredients in a medium mixing bowl; beat at medium speed of an electric mixer until blended. Serve dressing over salad greens.

CREAMY BACON SALAD DRESSING

Steps:

• In a small bowl, whisk mayonnaise, vinegar, corn syrup and salt until smooth. Stir in bacon and onion. Cover and refrigerate for at least 2 hours. Serve over salad greens.

WARM CABBAGE SALAD WITH ROQUEFORT AND PEPPERED BACON

Steps:

• Preheat oven to 350°F..
• In a shallow baking pan spread bacon in one layer and sprinkle generously with additional pepper. Bake bacon in oven, stirring occasionally, 15 to 20 minutes, or until crisp, and transfer with a slotted spoon to paper towels to drain, reserving drippings.
• In a small heavy saucepan boil wine with shallot until most wine is evaporated and add cream, mustard, 1/2 teaspoon pepper, and salt to taste. Simmer mixture until thickened slightly and keep warm.
• In a very large skillet heat half of reserved drippings over moderately high heat until hot but not smoking and cook half of cabbage, stirring, until it begins to wilt, about 2 minutes. Transfer wilted cabbage to a bowl and cook remaining cabbage in remaining reserved drippings in same manner. Return wilted cabbage in bowl to skillet. Add vinegar and cook, stirring, 1 minute. Stir in cream mixture and cook stirring until cabbage is crisp-tender. Add Roquefort, stirring until melted.
• Divide salad among 6 plates and sprinkle with bacon.

CREAMY BACON SALAD DRESSING

Steps:

• I put all the ingredients in my mini food processor.
• If you want to mix by hand, the bacon should be minced fine.
• This is a thick dressing to toss with a salad. if you prefer a thin dressing to pour over the salad, substitute milk for the cream.

CREAMY BACON DRESSING

Steps:

• Cut bacon into julienne strips, place in a skillet and saute' until crisp.
• Remove bacon from pan, using a slotted spoon, and place on paper towels to absorb the grease.
• Place the garlic and onion in hot bacon fat and saute' over high heat until soft.
• Remove from the pan with slotted spoon.
• In a large mixing bowl, combine sauteed bacon, garlic and onions with prepared mustard, Worcestershire sauce, Tabasco sauce, parsley, and honey.
• Whisk all the ingredients together, using a wire whisk.
• Add vinegar, mayonnaise, cream, and milk; whisk vigorously until blended.
• Add ground pepper.
• Serve on salad greens.

RITZ-CARLTON ROQUEFORT DRESSING

Steps:

• In a bowl, whisk together all ingredients except Roquefort until smooth and then stir in Roquefort and salt and pepper to taste.
• Refrigerate.