Warm Broad Bean Salad With Bacon Food

HOT FIVE-BEAN SALAD

Steps:

• In a skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain, reserving 1/4 cup drippings. Add sugar, cornstarch, salt and pepper to drippings. Stir in vinegar and water; bring to a boil, stirring constantly. Cook and stir for 2 minutes., Add the beans; reduce heat. Cover and simmer for 15 minutes or until beans are heated through. , Place in a serving bowl; top with bacon.

BROAD BEAN AND LITTLE GEM SALAD

Steps:

• For the croûtons, preheat the grill to hot. Cut the crusts off the bread and discard. Cut the bread into even-sized small cubes. Sit a plastic bag in a bowl, pour in the oil and season with salt and pepper.
• Add the cubed croûton to the bag and shake, tossing the cubes in the seasoned oil. Tip the bread out on a baking tray and place under the grill. Turn until they're evenly browned - watch them all the time to prevent scorching and shake occasionally to make sure they brown evenly.
• For the salad, cook the broad beans in boiling water for about 3-4 minutes, or until tender. Drain and refresh in cold water. Remove the beans from their pods and set aside.
• Trim the very ends off of the Little Gem lettuces but keep the root intact. Slice each lettuce into six wedges. Arrange on a platter, scatter with beans and parmesan and season with salt and pepper.
• For the mustard dressing, measure all of the dressing ingredients into a clean jam jar, season with salt and pepper and seal with a lid and shake until combined. Pour over the dressing, toss and serve.

BROAD BEANS WITH BACON

Steps:

• Boil the beans in salted water for 5 minutes or until just tender. Drain and set aside.
• In a large frying pan, fry the bacon over a high heat to release the fat. You might need a splash of oil, depending on whether on the type of bacon you're using.
• Continue frying the bacon until deeply browned.
• Add the beans to the bacon and fry for 5 minutes, stirring frequently to cover them in the fat and flavour.

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.

WARM BEAN SALAD WITH BALSAMIC-BACON VINAIGRETTE

Steps:

• To make the dressing, put the bacon in a medium heavy nonstick skillet set over moderately low heat, cover and cook until it's crisp and browned and has rendered it's fat out, about 8 minutes Add the onions, cover and cook until they are wilted, about 5 minutes adding 1 Tbls of water if necessary to prevent sticking Remove the lid and continue cooking until the onions are golden brown, about 8 minutes Add the bay leaves, balsamic vinegar and water, simmer for 30 seconds.
• Stir in the beans and salt to taste.
• Simmer 5-10 minutes, tossing occasionally, until the beans are heated through Pepper generously and stir in the parsley.
• Serve warm.

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.