WARM SPINACH SALAD WITH PANCETTA DRESSING
Steps:
- Combine the spinach and red onions in a large bowl.
- Heat the olive oil in a medium saute pan over medium-high heat until hot and shimmering. Add the mushrooms and salt to taste, and cook, stirring with a wooden spoon, until they start to release their moisture and begin to shrink, 2 to 3 minutes. Now let the mushrooms cook undisturbed until their liquid evaporates and they have turned deep golden brown on one side, 5 to 7 minutes. Stir and continue cooking until nicely browned on both sides, 3 to 5 minutes more. With a slotted spoon, remove the mushrooms from the pan and toss with the spinach and onions.
- In a separate, heavy-bottomed saucepan, cook the pancetta over medium-low heat until dark and crispy, about 15 minutes. Remove from the pan with a slotted spoon and reserve.
- To the rendered fat in the pan, add the vinegar, honey and mustard. Bring to a boil and whisk to combine. Add salt and pepper to taste and then pour the warm dressing over the spinach, mushrooms and onions. Add the reserved pancetta and toss to distribute the heat and dressing.
- Serve in a salad bowl, garnished with pine nuts.
SPINACH SALAD WITH PANCETTA AND FRIED EGGS
Laced with nuggets of pancetta and crisp-edged fried eggs, there's a lot going on in this hearty salad, and you need a green that can stand up to it all. With its thick, ruffled leaves and almost mineral flavor, mature spinach (as opposed to those ubiquitous baby leaves) does the job well. If you can't find it, you can substitute baby spinach, though it will wilt when it makes contact with the hot eggs. Or try kale, which also holds up nicely. Serve this for a light dinner or a hearty brunch with some good bread and olive oil for dipping on the side.
Provided by Melissa Clark
Categories brunch, dinner, lunch, quick, salads and dressings, vegetables, appetizer, main course
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a large salad bowl, whisk together shallots, garlic, vinegar, salt and pepper. Whisk in 1/3 cup olive oil and set aside.
- Heat a large skillet over medium heat, then add 1/2 tablespoon oil. Add pancetta and sauté until browned and crisp at the edges, about 5 minutes. Using a slotted spoon, transfer to the salad bowl with the dressing. Do not wipe out the skillet.
- Add scallions and a pinch of salt to remaining fat in skillet. Sauté until tender and pale golden, 2 minutes. Crack in eggs. Fry eggs, spooning some of the olive oil over whites to crisp them at the edges, until just set, 1 to 2 minutes. Add more oil to the pan if needed to be able to spoon some over the eggs.
- Toss spinach and herbs with the dressing and pancetta. Divide onto plates. Top each with a scallion-laced fried egg.
Nutrition Facts : @context http, Calories 361, UnsaturatedFat 24 grams, Carbohydrate 8 grams, Fat 33 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 7 grams, Sodium 366 milligrams, Sugar 2 grams, TransFat 0 grams
ROSEMARY CHICKEN BREASTS, BROWN BUTTER AND BALSAMIC RAVIOLI, WARM SPINACH SALAD WITH PANCETTA AND SWEET VINAIGRETTE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings of each dish
Number Of Ingredients 19
Steps:
- Coat chicken in balsamic vinegar, then olive oil. Season chicken with rosemary, salt and pepper and let stand 10 minutes.
- Bring a large pot of water to a boil for ravioli. Salt water and drop ravioli in water. Cook 8 minutes or until raviolis expand, float to top of water, and are al dente.
- Heat a medium nonstick skillet over medium high heat. Add chicken breasts and cracked garlic to the pan. Cook chicken 12 minutes, or until juices run clear, turning occasionally. The balsamic vinegar will produce a deep brown, sweet finish on the chicken as it cooks.
- When the chicken is 2 or 3 minutes away from done, heat a second skillet over medium low to medium heat. To the second skillet, add butter to the pan and let it begin to brown.
- Remove chicken from the first skillet and transfer to a warm platter. In a skillet over medium high heat and add the pancetta. Brown the pancetta bits, about 2 or 3 minutes, then transfer to paper towels to drain and return pan to heat, reducing heat to medium. Add oil and shallots to the pan and let the shallots saute 2 minutes.
- When the butter for the ravioli has browned, add cooked ravioli to the pan and turn in butter to heat through. Add balsamic vinegar to the ravioli and cook a minute or 2 longer to reduce the vinegar and glaze the ravioli. The vinegar will become thick and syrup like. Add cheese, parsley, salt and pepper to the pasta and remove the pan from the heat.
- To the sauteed shallots for the spinach salad, add sugar and cook sugar with shallots 1 minute. Add vinegar to the pan, scraping up pan drippings. Add spinach to the dressing and turn to wilt and coat it evenly in sweet vinaigrette. Add crisp pancetta to the salad.
- Serve chicken along side ravioli and spinach salad, all on the same dinner plate.
SPINACH WITH PANCETTA
Provided by Craig Claiborne And Pierre Franey
Categories side dish
Time 25m
Yield Four servings
Number Of Ingredients 6
Steps:
- Rinse the spinach well and drain it. Remove tough stems, center membranes and blemished leaves. There should be about 10 cups reasonably well-packed. Break the spinach into two-inch pieces
- Heat the pancetta in a skillet and cook until rendered of fat.
- Cut the onion into quarters. Cut each quarter crosswise into the thinnest possible slices. Add the onion pieces to the pancetta in the skillet. Add the spinach and cook, stirring, until it is wilted. Add salt, pepper and lemon juice and cook about one minute. Serve immediately.
Nutrition Facts : @context http, Calories 120, UnsaturatedFat 5 grams, Carbohydrate 7 grams, Fat 8 grams, Fiber 4 grams, Protein 7 grams, SaturatedFat 3 grams, Sodium 418 milligrams, Sugar 2 grams, TransFat 0 grams
PAN FRIED SPINACH
Delicious, and easy to prepare. Great Southern dish. Can be served with any meat as a side dish. Great with cornbread.
Provided by RUSTY5
Categories Side Dish Vegetables Onion
Time 35m
Yield 8
Number Of Ingredients 7
Steps:
- In a skillet over medium heat, fry the bacon until evenly brown and crisp. Drain, crumble, and set aside.
- Melt the butter and heat the olive oil in a large skillet over medium heat. Mix in the crumbled bacon, garlic, and onion. Cook and stir 2 minutes, then mix in the spinach until evenly coated with the butter and oil. Cover skillet, reduce heat to low, and cook 5 minutes, stirring often, or until spinach is tender. Season with salt and pepper to serve.
Nutrition Facts : Calories 141.5 calories, Carbohydrate 4.4 g, Cholesterol 15.2 mg, Fat 12.8 g, Fiber 1.7 g, Protein 3.8 g, SaturatedFat 4 g, Sodium 233.6 mg, Sugar 0.9 g
SAUTEED SPINACH WITH CRISP PANCETTA
Tender spinach tastes even better when topped with crumbled pancetta.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 20m
Number Of Ingredients 4
Steps:
- Heat a large skillet over medium. Add pancetta; cook until crisp, 4 to 6 minutes. With a slotted spoon, transfer pancetta to a paper-towel-lined plate; reserve fat in skillet.
- Add as much spinach as will fit in skillet; season with salt and pepper. Cook, tossing spinach and adding more as it wilts. Continue to cook until tender, about 2 minutes. Remove from heat, and pour off excess liquid; stir in lemon juice. Top with pancetta.
Nutrition Facts : Calories 122 g, Fat 7 g, Fiber 4 g, Protein 12 g
SPINACH SALAD
Spinach salad with egg and bacon. Fresh and tasty, serve as a side dish with grilled chicken, or as a light meal. The dressing is tastiest when mixted ahead of time and allowed to sit over night, but in a rush I slit the garlic several times to allow it to flavour the oil faster. The bacon can be fried ahead of time, as well as hard boiling the eggs to make preparation at dinner time quick and easy, although I prefer to cook them both just before making the salad and serve slightly warm.
Provided by courtney251
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- To make dressing: mix olive oil and lemon juice together. Add salt, pepper and sugar. Place whole garlic clove in the dressing mixture and allow to sit in the fidge overnight.
- Place eggs in a pot and cover with water. Bring to a boil, then reduce to medium heat and simmer for about 7 minutes.
- While water is boiling, fry bacon in a pan over med-low heat.
- Heat a medium sized fry pan over medium heat with a splash of olive oil. Add mushrooms and saute for 5-7 minutes Remove and set aside.
- Rinse eggs under cold water to cool the shell. Peel eggs and place in a small bowl. Mash with the back of a fork until crumbly. Set aside.
- Remove bacon from pan, and pat off excess oil on a paper towol. Break into bite sized pieces. set aside.
- Slice and chop red onion.
- Place spinach in a salad bowl and add red onion, bacon, egg and mushroom. Remove garlic clove from dressing and pour over salad. Toss and enjoy!
Nutrition Facts : Calories 345.7, Fat 31.6, SaturatedFat 6.5, Cholesterol 150.4, Sodium 569.2, Carbohydrate 7.3, Fiber 3, Sugar 2.1, Protein 10.9
FRIED EGGS OVER WARM LENTIL SALAD WITH LARDONS
Categories Salad Egg Breakfast Brunch Fry New Year's Day Lunch Bacon Spinach Legume Lentil Fall Gourmet Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Cover lentils with cold water by 2 inches in a saucepan, then simmer, uncovered, until just tender, about 20 minutes.
- While lentils are simmering, cook bacon in a 12-inch nonstick skillet over moderate heat, stirring, until crisp, then transfer with a slotted spoon to paper towels to drain, leaving fat in skillet. Add leeks, celery, and carrot to skillet and cook, stirring, until just tender. Add vinegar and boil until most of liquid is evaporated. Remove skillet from heat and stir in tarragon, half of bacon, and salt and pepper to taste. Transfer to a bowl and keep warm, covered, reserving skillet.
- Drain lentils well in a large sieve. Stir into vegetable mixture and season with salt and pepper. Keep warm, covered.
- Wipe skillet with paper towels, then add oil and heat over moderate heat until hot but not smoking. Fry eggs in batches until whites are just set but yolks are still runny and season with salt and pepper.
- Divide lentil salad among 4 plates. Top with spinach, eggs, and remaining bacon.
SPINACH SALAD WITH FRIED EGG
Make and share this Spinach Salad With Fried Egg recipe from Food.com.
Provided by Sageca
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat a sauté pan; add the bacon pieces and sauté them until cooked; 5-10 minutes.; set aside on a paper towel.
- Remove 1/2 the bacon fat for the pan and discard.
- Add the shallots to remaining bacon fat and sauté until it is translucent.
- Add the mushrooms, salt and pepper and once they begin to soften, add the broth,.
- scraping the browned bits from the bottom of the pan as the liquid comes to a boil.
- Reduce the pan liquid by half. Add the balsamic vinegar, bring to a simmer, and then remove the pan from the heat.
- Taste the pan sauce and adjust salt pepper and the balsamic vinegar.
- Heat a large non stick pan over medium-low heat; add a bit of butter and crack in the eggs, taking care not to break the yolks.
- Season each egg with salt and pepper.
- Fry the eggs gently until the whites are cooked through but the yolks remain runny.
- Place the spinach in individual bowls.
- Pour the warm dressing with the mushrooms over the spinach and toss until the leaves are wilted and coated.
- Sprinkle on the bacon . Top each bowl with a fried egg.
Nutrition Facts : Calories 357.6, Fat 30.5, SaturatedFat 10.1, Cholesterol 224.6, Sodium 641.8, Carbohydrate 5, Fiber 0.2, Sugar 3, Protein 14.2
SPINACH, EGG, AND PANCETTA WITH LINGUINE
This is a quick way to get your greens in a tasty pasta. It's simple, but very flavorful. You can substitute spicy salami for the pancetta.
Provided by senoritapupnstuff
Categories Meat and Poultry Recipes Pork
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Bring a large pot of salted water to boil. Cook linguine until al dente, about 8 to 10 minutes.
- As the water is being brought to boil, heat 1 tablespoon olive oil in a skillet over medium heat. Stir in pancetta, and cook until browned. Remove to paper towels.
- Return skillet to heat, and pour in 2 tablespoons olive oil. Stir in crushed red pepper flakes. Then stir in spinach, and cook until softened. Return pancetta to the skillet, and stir in eggs. Cover, and turn off heat.
- When the pasta is done, drain, and mix into skillet, reserving some pasta water. If the pasta is too dry, add a small amount of pasta water. Top with freshly grated Parmesan.
Nutrition Facts : Calories 612.5 calories, Carbohydrate 81.7 g, Cholesterol 122.2 mg, Fat 20.5 g, Fiber 5.7 g, Protein 24 g, SaturatedFat 5.2 g, Sodium 372.6 mg, Sugar 0.6 g
More about "spinach salad with pancetta and fried eggs food"
SPINACH AND PANCETTA SALAD WITH FRIED EGG - NOURISHEDPEACH
From nourishedpeach.com
WARM SPINACH SALAD WITH PANCETTA + GOAT CHEESE - COLEY COOKS
From coleycooks.com
SPINACH : RECIPES : COOKING CHANNEL | COOKING CHANNEL
From cookingchanneltv.com
A WARM SPINACH SALAD, WEARING PANCETTA AND EGG - THE …
From nytimes.com
SPINACH, BACON, AND FRIED EGG SALAD RECIPE - REAL SIMPLE
From realsimple.com
RECIPES TASTY ROCKET, EGG AND PANCETTA SALAD - KETO FOOD
From spicesandtextures.blogspot.com
GRILLED ASPARAGUS WITH FRIED EGGS AND PANCETTA | MYRECIPES ...
From crecipe.com
SPINACH SALAD WITH PANCETTA & EGG
SPINACH SALAD WITH PANCETTA, CROUTONS AND QUAIL EGGS ...
From eatsmarter.com
SPINACH SALAD WITH PANCETTA AND FRIED EGG
From tfrecipes.com
SPINACH SALAD WITH FRIED EGG, BACON AND MUSHROOMS
From foodnetwork.co.uk
SPINACH SALAD WITH PANCETTA AND FRIED EGGS RECIPE | RECIPE ...
From pinterest.co.uk
SPINACH SALAD WITH CRISPY PANCETTA AND CANDIED NUTS • SALT ...
From saltandlavender.com
SPINACH SALAD WITH PANCETTA, EGGS, AND MUSTARD-SHALLOT ...
From karenskitchenstories.com
BACON, EGG AND CREAMED SPINACH BREAKFAST TOAST - SIMPLY ...
From simply-delicious-food.com
SPINACH SALAD WITH PANCETTA AND FRIED EGGS RECIPE - FOOD NEWS
From foodnewsnews.com
SPINACH SALAD WITH POACHED EGGS AND PANCETTA - WILLIAMS ...
From blog.williams-sonoma.com
SPINACH WITH PANCETTA AND FRIED EGG | NYT FOOD, WINE ...
From pinterest.se
SPINACH SALAD WITH FRIED EGG AND BACON - RECIPE - FINECOOKING
From finecooking.com
SPINACH SALAD WITH PANCETTA AND FRIED EGGS | MSBAHR | COPY ...
From copymethat.com
SPINACH SALAD WITH BACON AND FRIED EGGS RECIPE | EMERIL ...
From cookingchanneltv.com
FRIED SPINACH SALAD RECIPES
From tfrecipes.com
SALAD: SOFT BOILED EGGS, PANCETTA, HALVED CHERRY TOMATOES ...
From reddit.com
10 BEST SPINACH SALAD RECIPES - YUMMLY
From yummly.com
FRIED EGGS - MARTHA.COM
From martha.com
ARUGULA SALAD WITH PROSCIUTTO, PARMESAN AND FRIED EGGS ...
From spiritedtable.com
SPINACH SALAD WITH PANCETTA AND FRIED EGGS RECIPE - NYT ...
From pinterest.com
PUMPKIN - SPINACH SALAD - (WITH PANCETTA & QUAIL EGGS ...
From tangoandrakija.com
SPINACH SALAD WITH PANCETTA AND DUCK EGGS
From elizabethminchilli.com
SPINACH AND EGGS - FAMILY ON KETO
From familyonketo.com
SPINACH SALAD WITH PANCETTA AND FRIED EGGS RECIPE | RECIPE ...
From pinterest.com
SPINACH SALAD WITH POACHED EGGS AND PANCETTA | RECIPE ...
From pinterest.ca
SEARCH PAGE - FOOD NETWORK
From foodnetwork.co.uk
SPINACH SALAD WITH POACHED EGGS AND PANCETTA - WILLIAMS SONOMA
From williams-sonoma.com
25 BEST WAYS TO MAKE FRIED EGGS | MYRECIPES
From myrecipes.com
EASY POACHED EGGS - MARTHA.COM
From martha.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