ESCAROLE SALAD WITH WARM BACON DRESSING
This has got to be one of my favorite salads because it has every flavor profile I'm usually craving all in one bowl. You'll get slight bitterness from the greens, saltiness from the bacon and anchovies, crunch from the crispy crostini, and sweetness from the vinaigrette. It's so good!
Provided by Kardea Brown
Categories side-dish
Time 25m
Yield 6 to 8 servings (12 cups)
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees F.
- Arrange the bread slices on a large rimmed baking sheet lined with parchment paper. Brush evenly with the olive oil. Bake until toasted, turning halfway through, about 3 minutes. Remove from the oven and let cool.
- Combine the escarole and radicchio in a serving bowl. Set aside.
- Cook the bacon in a large skillet over medium-high heat until crisp, 5 to 7 minutes. Drain the bacon on paper towels, reserving the drippings in the skillet. Crumble the bacon.
- Add the anchovy and shallot to the drippings in the skillet and cook until softened and fragrant, 30 seconds to 1 minute. Remove the pan from the heat. Whisk in the mustard, vinegar, honey, and extra-virgin olive oil until combined. Stir in the bacon and season to taste with salt and pepper. Pour the warm dressing over the lettuce in the bowl, add the crostini, and toss to coat.
ESCAROLE WITH BACON AND WHITE BEANS
pulled and adapted from Jan/Feb 2007 issue of Cooking Light. It's not the most awe inspiring food ever, but it is satisfying and easy to make. Don't skip on the bacon. It doesn't end up adding that much fat and it adds a ton of flavor. I served it with quinoa.
Provided by Umberle
Categories Stew
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook bacon in a large saucepan over medium heat until crisp. Remove with a slotted spoon. Pour off and discard all but 2 tsp drippings from pan. Set bacon aside.
- Add onion to drippings in pan; cook until golden brown (about 12 minutes). Add garlic; cook about 2 minutes, stirring frequently. Add escarole; cook 2 minutes or until escarole wilts, stirring frequently. Add sugar, salt, pepper, and broth; cook 15 minutes or until escarole is tender, stirring occasionally.
- Add beans; cook 2 minutes or until thoroughly heated. Sprinkle with bacon.
Nutrition Facts : Calories 248, Fat 5.7, SaturatedFat 1.9, Cholesterol 7.7, Sodium 121.5, Carbohydrate 37.2, Fiber 10.1, Sugar 3.4, Protein 13.9
BURRATA WITH BACON, MARINATED ESCAROLE, AND CARAMELIZED SHALLOTS
If subtlety is your thing, this Mozzarella Bar creation is not for you. Each crostino is composed of a really strong vinegar presence from the escarole, which is marinated before being grilled and again after; a strong flavor of smoke from the bacon; and sweetness from caramelized shallots. The role that the cheese plays is to tame those aggressive flavors but the result is by no means bland. The recipe for the shallots makes more than you will need for this recipe, but they are essentially pickled, so they will keep for several weeks in the refrigerator. You can use the leftovers on sandwiches or spooned over grilled beef, chicken, or pork.
Yield makes 12 crostini
Number Of Ingredients 18
Steps:
- To prepare the escarole for grilling, cut the heads in half through the core. Put the escarole in a large bowl. Combine the oil, garlic, and shallot in the jar of a blender and purée. Pour the marinade over the escarole, sprinkle with the salt, and toss to coat with the seasonings, massaging the marinade into the leaves to make sure the marinade gets in between the layers of the escarole. (You can prepare the escarole to this point up to several hours in advance. Refrigerate in an airtight container until you are ready to grill it.)
- Prepare a hot fire in a gas or charcoal grill or preheat a heavy-bottomed skillet over high heat.
- Place the escarole halves on the grill and grill until it is deep brown and charred in places, 8 to 10 minutes, turning it several times during the cooking time so the escarole cooks evenly. (If you are cooking the escarole on a grill, note that there is so much oil and water in the escarole that it will flare up, so use the perimeters of the grill to keep the flare-ups to a minimum.) Remove the escarole from the grill and put it in a large bowl. Cover the dish tightly with plastic wrap and set it aside for about 10 minutes to wilt the escarole.
- To dress the escarole, cut off and discard the cores. Cut the leaves across the heads into 1 1/2-inch pieces, and put the pieces in a large mixing bowl. Add the shallots, vinegar, garlic, and salt and toss to distribute the seasonings. Add the oil and toss the escarole again. Taste for seasoning and add more vinegar, oil, or salt, if desired.
- To prepare the shallots, heat the oil in a large sauté pan over medium-high heat until it is almost smoking and slides easily in the pan, 2 to 3 minutes. Add the shallots and sauté, stirring only as much as necessary to prevent them from burning, for about 5 minutes, until they're brown around the edges and soft. Add the balsamic vinegar, reduce the heat, and simmer the shallots, stirring frequently, until the bottom of the pan is dry, 6 minutes. Use the shallots or transfer them to an airtight container and refrigerate for up to several days. Bring the shallots to room temperature before serving. (This makes about 2/3 cup of shallots, which is more than you will need for this recipe. Serve the rest with grilled meat, fish, or pork.)
- To assemble the crostini, adjust the oven rack to the middle position and preheat the oven to 350°F. Lay the bacon on a baking sheet and bake until it is cooked all the way through but not crisp, 15 to 17 minutes. Remove the bacon from the oven and transfer it to paper towels to drain.
- Place the crostini oiled side up on your work surface. Mound 1/2 cup of the marinated escarole on top of each crostino, leaving the edges of the bread visible. Cut each slice of bacon in half on the diagonal and lay both halves side by side on each crostino. Cut the burrata into 12 equal segments and nestle one segment on top of each crostino. Drizzle each segment of burrata with the finishing-quality olive oil and spoon 1 teaspoon of the caramelized shallots on top of each serving of burrata. Coarsely grind black pepper over each crostino, and serve.
- Santa Maddalena (Alto Adige)
More about "escarole and bacon crostini with mostarda food"
ESCAROLE CROSTINI RECIPE - LA CUCINA ITALIANA
웹 2019년 7월 16일 Chop the shallot along with the olives and capers. Then heat a pan with 2 tablespoons of olive oil and 1 anchovy fillet. When the …
From lacucinaitaliana.com
4/5 (1)범주 Appetizers서빙 4소요 시간 20분
From lacucinaitaliana.com
4/5 (1)범주 Appetizers서빙 4소요 시간 20분
SPAGHETTI WITH ESCAROLE AND BACON - PASTA RECIPES
웹 2008년 9월 3일 Stir in the escarole, a little at a time, until wilted, about 3 minutes. Add the broth and 1/4 teaspoon of the salt and bring to a simmer. Reduce the heat and cook, covered, for 5 minutes.
From delish.com
From delish.com
BRAISED ESCAROLE WITH BACON — MORE THAN GOURMET
웹 They're gently braised in savory stock accented with plenty of garlic, chili flakes, onion, and bacon to make a perfect side for grilled or roasted meat, poultry, or fish. This recipe works …
From morethangourmet.com
From morethangourmet.com
ESCAROLE RECIPES & MENU IDEAS | BON APPéTIT
웹 Crispy Chicken Thighs with Bacon and Wilted Escarole A single pan leads to many wonders: crackly-skinned chicken, hardy escarole, and a touch of smoky bacon. 4.7
From bonappetit.com
From bonappetit.com
AN ODE TO ESCAROLE :-) - OUR ITALIAN TABLE
웹 2016년 3월 5일 Instructions. In a small bowl, soak the raisins in hot water for about 15 minutes, allowing them to soften. Gently wash and dry the escarole, removing all the dirt. Heat 3 tablespoons olive oil in a medium sized skillet …
From ouritaliantable.com
From ouritaliantable.com
THE DAILY MEAL
31528 ESCAROLE AND BACON CROSTINI WITH MOSTARDA RECIPES
웹 head of escarole (about 13 oz), halved lengthwise, extra-virgin olive oil, divided, plus additional for brushing, coarse kosher salt, divided, freshly ground black pepper, red win
From recipeofhealth.com
From recipeofhealth.com
BACON RICOTTA CROSTINI - THE FOOD CHARLATAN
웹 2014년 11월 7일 Bacon Ricotta Crostini By The Food Charlatan 5 28 Nov 07, 2014, Updated Oct 24, 2021 Jump to recipe This make-ahead appetizer is simple yet show-stopping. Store-bought ricotta is topped with crispy bacon …
From thefoodcharlatan.com
From thefoodcharlatan.com
HOW TO MAKE ITALIAN MOSTARDA AT HOME - LA CUCINA ITALIANA
웹 2023년 11월 17일 Apricot Mostarda. In a pot, heat 1¼ cup sugar with 2 cups water until it reaches 212°F, then add 1 lb. apricots cut into wedges. Cook for 3-4 minutes, let cool, then …
From lacucinaitaliana.com
From lacucinaitaliana.com
SPAGHETTI WITH ESCAROLE AND BACON - FOOD & WINE
웹 2017년 5월 9일 Spaghetti with Escarole and Bacon 4.0 (3,735) 2 Reviews Crisp bacon complements escarole so well that you may be tempted to sauté the greens in the bacon fat, but don't do it; the bacon...
From foodandwine.com
From foodandwine.com
ESCAROLE AND BACON CROSTINI WITH MOSTARDA - PINTEREST
웹 Dec 31, 2019 - If you can't find burrata, substitute fresh whole-milk mozzarella.
From pinterest.com
From pinterest.com
BRAISED ESCAROLE WITH BACON AND MUSTARD RECIPE
웹 2016년 11월 4일 Put a dollop of whole grain mustard on each slice of bacon. Place one half of escarole, leafy side down, on top of each slice of mustard covered bacon. Cook for ten minutes. Turn each escarole over carefully, …
From ethicalfoods.com
From ethicalfoods.com
ESCAROLE AND BACON CROSTINI WITH MOSTARDA RECIPE
웹 Rate this Escarole and Bacon Crostini with Mostarda recipe with 1 medium head of escarole (about 13 oz), halved lengthwise, 6 tbsp extra-virgin olive oil, divided, plus …
From recipeofhealth.com
From recipeofhealth.com
ESCAROLE RECIPES & MENU IDEAS | PAGE 3 | BON APPéTIT
웹 Find Escarole ideas, recipes & cooking techniques for all levels from Bon Appétit, where food and culture meet.
From bonappetit.com
From bonappetit.com
BACON CARAMELIZED ONION CROSTINI - THE CULINARY …
웹 2020년 12월 22일 You can! The bacon might not be as crispy, but making the bacon and onions ahead of time is a great time saver. Just heat them back up either in the microwave, on the stovetop, or in the oven prior to serving …
From theculinarycompass.com
From theculinarycompass.com
ESCAROLE RECIPE (SAUTéED) | THE KITCHN
웹 2022년 9월 25일 Heat 2 tablespoons olive oil in a large, high-sided sauté pan or Dutch oven over medium heat until shimmering. Add the garlic and 1/4 teaspoon red pepper flakes if desired, and sauté until the garlic is softened …
From thekitchn.com
From thekitchn.com
BACON BRAISED ESCAROLE RECIPE - COUNTRY LIVING
웹 2012년 7월 14일 Ingredients 8 strip bacon, cut crosswise into 1⁄4-inch-wide strips 1 large red onion, diced 6 clove garlic, minced 8 Roma tomatoes, seeded and diced Salt and freshly …
From countryliving.com
From countryliving.com
WHITE CHEDDAR AND BACON CROSTINI | FOR THE LOVE OF …
웹 2023년 12월 12일 How to Make White Cheddar and Bacon Crostini. Combine the shredded white cheddar cheese with the bacon bits, mayonnaise, minced onion, minced garlic, Worcestershire sauce, and …
From fortheloveofcooking.net
From fortheloveofcooking.net
458. ESCAROLE AND BACON CROSTINI WITH MOSTARDA
웹 2023년 8월 7일 makes 4 servings 1 medium head of escarole (about 13 ounces), halved lengthwise 6 tablespoons extra-virgin olive oil, divided, plus addition...
From baconshow.blogspot.com
From baconshow.blogspot.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