Veronica Romanesco Salad With Bacon Food

ITALIAN ROMANESCO CAULIFLOWER SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Add broccoli and cook uncovered until just tender, about 1 1/2 minutes. Remove to a plate with a slotted spoon, reserving water, and let cool.
• Stir cauliflower into the boiling water. Cook until just tender, about 3 minutes. Remove to a plate with a slotted spoon, reserving water, and let cool.
• Stir Romanesco cauliflower into the boiling water. Cook until just tender, about 3 minutes. Drain and let cool.
• Whisk lemon juice, olive oil, garlic, oregano, salt, and pepper together in a small bowl to make dressing.
• Layer broccoli, cauliflower, and Romanesco cauliflower on a round serving plate. Decorate each layer with green and black olives and strips of papaccelle. Pour dressing on top.

ROASTED ROMANESCO SALAD

Steps:

• Preheat the oven to 425F / 220C.
• Cut the romanesco cauliflower into florets, then gently toss with the oil and salt.
• Spread onto a roasting tray and roast for 15 minutes or until the edges begin to brown. Remove from the oven and allow to cool.
• Mix all the dressing ingredients together well.
• Heat a dry frying pan, add the walnuts and toast for a few minutes until fragrant, set the toasted walnuts aside.
• Add the shallots to the pan along with 1 teaspoon of oil and cook, stirring often, until they begin to char.
• Divide the lettuce between the plates, top with the roasted romanesco, charred shallots, toasted walnuts and parsley. Drizzle lightly with the lemon and garlic vinaigrette.

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.

HEARTS OF ROMAINE WITH BLUE CHEESE AND BACON

Steps:

• Preheat the oven to 375 degrees F.
• Lay the bacon strips on a roasting rack and bake in the oven until crisp, about 20 minutes. (To make bacon curls: Wrap each slice of raw bacon around a metal skewer in a barber-pole fashion and lay the skewers on the roasting rack.) Pat dry with a paper towel. When cool enough to handle, break into pieces or in half, if using curls.
• Put the egg in a small saucepan with enough cold water to cover. Bring to a boil, cover, and remove from the heat. Set aside for 10 minutes. Drain the egg and roll it between your palm and the counter to crack the shell, then peel under cool running water. Rub the egg through a fine-mesh strainer and set aside.
• Remove the large outer leaves from the romaine hearts and rinse. Chop these leaves into bite-size pieces and spin dry. (Use an extremely sharp knife to minimize bruising the edges.) Halve the hearts through the cores to make 4 wedges. Rinse under cold running water and shake to air dry.
• Divide the wedges among 4 plates. Mound some of the chopped romaine on top and season with salt and pepper, to taste. Spoon about 1/4 cup of Blue Cheese Dressing over each salad and top with some of the sieved egg and bacon. Pass the remaining dressing at the table.
• Pulse the mayonnaise, blue cheese, buttermilk, shallot, lemon zest, Worcestershire sauce, salt, and celery seeds in a food processor to make a chunky but pourable sauce. Stir in the parsley and season with plenty of pepper. Use immediately or refrigerate in a tightly sealed container for up to 3 days.

VERONICA ROMANESCO SALAD WITH BACON

Steps:

• Preheat oven to 400 degrees.
• Wrap the whole, unpeeled shallots and unpeeled garlic cloves in aluminum foil. Roast the shallots and garlic in the oven at 400 degrees for about 15 minutes or until softened. Cool; dice onion, peel and mince garlic.
• In the meantime, crisply cook the bacon on medium heat. Set aside to drain on paper towel and cool, then chop into bite-sized pieces.
• Toast the nuts lightly and set aside to cool.
• Blanch the romanesco in boiling water for 2-3 minutes but no longer. Immediately drain and rinse with cold water to stop the blanching process.
• In a small non-reactive bowl combine the salad dressing ingredients and blend using an immersion blender. Adjust seasoning if necessary.
• In a large salad bowl combine the blanched romanesco with the roasted shallots, bacon, basil leaves, roasted nuts, dried fruit of choice and salad dressing.
• Toss to coat well and marinate for at least 2 hours but up to 6 hours.
• Best eaten within 24 hours.

LEFTOVER TURKEY MELT WITH BACON

Steps:

• Cut out a v shape in the top of each hoagie roll and save the piece that you cut out.
• Press down inside the roll to make it look like a canoe.
• Put a couple of slices of turkey in the bottom of each.
• Top with 2 slices of bacon.
• Sprinkle or lay monterey jack cheese on top.
• Sprinkle some sharp cheddar on each.
• Put the top back on each hoagie and bake at 350 for about 10-15 minutes.
• When done I take the top off and add a little mayonnaise.

ROASTED ROMANESCO

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
• Spread Romanesco onto the prepared baking sheet; drizzle with olive oil and season with salt, black pepper, garlic powder, and paprika.
• Roast in the preheated oven until tender, 15 to 20 minutes.

MAPLE GINGER BACON

Steps:

• Preheat oven to 350 degrees.
• Line a cookie sheet with aluminum foil (for easy clean up). Place a baking rack on the cooking sheet.
• In a small bowl, combine the maple syrup, ginger, and Sriracha and mix well.
• Coat each bacon slice with the maple mixture by dipping each slice into the bowl.
• Remove and place on baking rack in a single layer.
• Bake for 30 minutes or until brown and crispy.

CHICKEN SALAD WITH BACON

Steps:

• Combine first 5 ingredients in a large bowl; set aside.
• In a small bowl, whisk together remaining ingredients; combine with chicken mixture.
• Chill and stir again before serving.
• Serve over slices of rip avocado and lettuce leaves.