Warm Spinach Salad With Pancetta Dressing Food

WARM SPINACH SALAD WITH PANCETTA + GOAT CHEESE

Steps:

• Add spinach and red onions to a large bowl.
• Place the pancetta in a medium saute pan, then place over medium heat and toss around until it starts to give up its fat. Lower the heat to medium-low and continue cooking until the pancetta is browned and crisp, about 10 minutes.
• Use a slotted spoon to transfer the pancetta to a bowl and set aside.
• Add the shallots to the pan and cook until they just start to soften, about 1 minute.
• Add the mustard, vinegar, salt and pepper, then lower the heat and whisk until emulsified. Taste for seasoning and add more olive oil or vinegar if needed.
• pour dressing over the spinach and toss until evenly coated. Add the crumbled goat cheese and reserved pancetta, then toss until evenly distributed.
• Serve immediately with more freshly cracked black pepper on top.

WARM SPINACH SALAD

Steps:

• Cook 3 slices chopped thick-cut bacon in a skillet until crisp. Remove with a slotted spoon to paper towels; whisk 2 tablespoons of the drippings with 1 diced small shallot, 1 teaspoon dijon mustard, 3 tablespoons white wine vinegar and 2 tablespoons water. Toss with one 5-ounce bag baby spinach, 1 cup halved red grapes and 1/2 cup pistachios; season with salt and pepper. Top with 1/4 cup crumbled blue cheese and the bacon.

WARM SPINACH SALAD

Steps:

• Cook 1 sliced red onion in 1/4 cup olive oil until golden. Add 2 cups sliced mushrooms and cook until brown; season with salt. Off the heat, stir in 1/2 cup torn parsley, 10 ounces spinach and the juice of 1 lemon. Season with salt and pepper. Sprinkle with 1/2 cup feta.

WARM SPINACH SALAD WITH PANCETTA AND GORGONZOLA DRESSING

Steps:

• For the dressing, place vinegar, shallots, garlic and mustard in a medium size bowl and mix well.
• Slowly mix in the olive oil to blend.
• Season with cracked black pepper and set aside.
• Now for the salad, take the chopped pancetta and saute it until crisped and place on paper towels.
• On medium heat, place a large stainless bowl directly on the flame. Add.
• your dressing to the bowl then add the remaining salad ingredients and toss lightly.
• Divide onto 4 plates and serve.

CREAMY PANCETTA DRESSING

Steps:

• Heat a saucepan over medium-high heat. When the pan is hot, add the olive and heat. When the oil is hot, add pancetta and saute, and caramelize for about 10 to 15 minutes. Stir onion into mixture, toss and saute for another 10 minutes, until the onion begins to brown. Add garlic, thyme, and cider vinegar, and remove from heat. Allow mixture to cool for about a 1/2 an hour.
• Place cooled mixture into bowl, add mayonnaise and sour cream. Season with black pepper, to taste. Serve over iceberg wedges.

WARM SPINACH SALAD

Steps:

• Heat the olive oil in large skillet over medium-high heat. Once hot, add bacon to skillet and brown, reserve the crispy bacon bits and add the shallots and garlic to the pan. Cook 3 to 4 minutes then deglaze the pan with vinegar, turn spinach into pan and wilt down a bit but do not fully cook the spinach, just give it a few turns with tongs. Season the greens with salt, pepper and nutmeg. Place spinach on a serving dish and top with quartered eggs, shavings of cheese and reserved bacon bits.

SPINACH SALAD WITH WARM BACON DRESSING

Steps:

• Remove the stems from the spinach and wash, drain and pat dry thoroughly. Place into a large mixing bowl and set aside.
• Place the eggs into an electric kettle and cover with cold water by at least 1-inch. Turn the kettle on. Once the water comes to a boil, the kettle will turn itself off. Leave the eggs in the water for 15 minutes. Remove and peel off the shell. Slice each egg into 8 pieces and set aside.
• While the eggs are cooking, fry the bacon and remove to a paper towel to drain, reserving 3 tablespoons of the rendered fat. Crumble the bacon and set aside.
• Transfer the fat to a small saucepan set over low heat and whisk in the red wine vinegar, sugar and Dijon mustard. Season with a small pinch each of kosher salt and black pepper.
• Add the mushrooms and the sliced onion to the spinach and toss. Add the dressing and bacon and toss to combine. Divide the spinach between 4 plates or bowls and evenly divide the egg among them. Season with pepper, as desired. Serve immediately.

SPINACH, PEAR AND PANCETTA SALAD - BOBBY FLAY

Steps:

• Saute pancetta or bacon in skillet over medium heat until crisp.
• Drain on paper towels.
• Pour all but 1 tablespoon of the drippings out.
• Add shallots and cook until soft.
• Add vinegar, mustard and thyme, whisk to blend.
• Add oil and whisk to blend.
• Season with salt and pepper.
• Keep warm.
• Combine spinach, pears, red onion and pancetta in a large bowl.
• Toss with enough dressing to coat.

WILTED SPINACH SALAD WITH WARM FETA DRESSING

Steps:

• Place spinach in large bowl. Heat 2 tablespoons oil in heavy large skillet over high heat. Add onion; sauté until brown and softened, about 7 minutes. Transfer to bowl with spinach; remove skillet from heat. Add remaining 3 tablespoons oil and cheese to skillet. Stir to melt cheese slightly, about 1 minute. Stir in vinegar. Season to taste with salt and pepper. Pour over spinach; toss to coat and wilt slightly.

WARM SPINACH SALAD

Steps:

• In a Dutch oven, saute garlic in oil for 1-2 minutes. Remove from the heat; cool slightly. Stir in vinegar, salt and pepper. Add spinach and toss to coat. Place on plates or in bowls; top with eggs and croutons if desired. Serve immediately.

SPINACH SALAD WITH PANCETTA AND FRIED EGGS

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.

WARM SPINACH SALAD

Steps:

• Wash and drain spinach greens well, lighly squeeze excess water from leaves with paper towels.
• Blend together vinegar, water, mustard and Splenda.
• Finely dice bacon and cook in a medium sized saucepan over medium heat until crisp, approximately 3-4 minutes.
• Add onion and garlic and continue to cook over medium high heat for 1-2 minutes.
• Add the vinegar mixture and simmer 1 minute.
• Pour dressing over spinach, toss well.
• Divide onto 4 chilled salad plates and sprinkle with croutons.
• Serve immediately.