Warm Bean Salad With Leeks And Bacon Food

WARM GRAIN SALAD WITH BACON, LEEKS & SPINACH

Steps:

• Boil the farro or quinoa in the stock in a lidded pan until soft to the bite, then drain. Meanwhile, use a pair of scissors to cut the bacon into small strips. Wash the leek and chop finely. Melt the butter with the oil and fry the bacon, leeks and rosemary gently over a medium heat until soft.
• Add the farro to the pan, and stir in the green leaves and chestnuts, if you like. Put the lid on the pan and keep over a low heat until the leaves wilt and the chestnuts warm through. Serve warm or at room temperature.

BLT: BEEF, LEEK AND TOMATO SALAD - WITH BACON DRESSING - AN EXTRA "B"!

Steps:

• Heat a grill pan or grill to medium-high heat.
• Bring steaks to room temperature, drizzle with extra-virgin olive oil and season with salt and pepper on both sides.
• Place the steaks on the grill, cook meat 10 to 12 minutes for pink centers. Turn twice and let meat rest 5 minutes before slicing.
• While meat cooks, brown bacon in a drizzle of extra-virgin olive oil in a medium to large skillet over medium-high heat.
• Chop the leeks then soak in a large bowl of water or separate the chopped leeks by running under water. Dry the leeks in a kitchen towel.
• Place cooked bacon on paper towels to drain. Pour off all but about a tablespoon of bacon drippings then add leeks and wilt down. Season cooked leeks with salt and peppe, to taste.
• Transfer the cooked bacon to a food processor and add Worcestershire, vinegar, mustard, some black pepper and a splash of water. Turn processor on and stream in 1/2 cup extra-virgin olive oil.
• On each dinner plate, arrange a bed of shredded romaine and thickly sliced tomatoes. Slice meat against the grain of the steak. Arrange the steak over the sliced tomatoes. Scatter the leeks over the sliced steaks and pour bacon dressing down over the top.

BACON AND LEEK WARM POTATO SALAD

Steps:

• Place potatoes in a pot and cover with water. Bring to a boil, salt water and cook until just tender 10 minutes.
• Heat a medium skillet over medium high heat. Add a liberal drizzle of extra-virgin olive oil and the bacon. Cook bacon until crisp.
• Reserve bacon on paper towel lined plate, removing it from the pan with a slotted spoon. Drain some of the fat, leaving about 3 tablespoons in the pan. Add celery and carrots to the pan. While the vegetables cook, cut leeks lengthwise then into half moon slices 1/2- inch thick. Run the leeks under cold water and separate every layer to release the trapped grit. Drain well. Add leeks to sauteed veggies and cook another 4 to 5 minutes until tender. Deglaze the pan with wine and pick up any pan drippings. Reduce heat to low and add chicken stock and thyme.
• Drain potatoes and return to hot pot to cook off water then transfer the potatoes to the skillet with the vegetables and stock. Carefully combine the potatoes and vegetables, add bacon back to the pan then season the warm salad with salt and black pepper, to taste.

LEEKS WITH BACON & MUSHROOMS

Steps:

• Melt the butter in a large frying pan, then add the bacon and fry for a few mins until golden. Add the thyme, mushrooms and leeks with seasoning (remember bacon can be salty), cover pan and cook on a low heat for 20-25 mins until leeks are tender.

BEAN AND BACON SALAD

Steps:

• In a skillet over medium heat, cook the bacon until crisp. Drain, cool, and crumble.
• In a small bowl, whisk together the vinegar, mayonnaise, and sugar.
• In a large bowl, mix the bacon, kidney beans, cabbage, celery, parsley, and onion. Season with salt and pepper. Pour the vinegar dressing mixture over the salad, and toss to coat. Refrigerate at least 1 hour before serving.

WARM BEAN SALAD WITH LEEKS AND BACON

Steps:

• Place beans in a large Dutch oven and cover with about 2 inches of water. Bring to a boil over medium high heat and cook about 1 minutes. Turn off heat and let stand, covered for at least 1 hour. Drain beans, and return to Dutch oven. Cover with cold water, bring to a boil and lower heat, cover and cook about 45 minutes to an hour, until tender. Drain beans, reserving cooking liquid.
• In a large skillet, cook bacon over medium high heat until crisp. Remove and set aside. Add olive oil to skillet, then add leeks and garlic. Saute about 10 minutes. Add beans and crumble bacon over top. Season with salt and pepper to taste. Add some reserved cooking liquid if beans seem dry. Serve.