Bc Baby Salad W Bacon Recipes

BABY LEAF SALAD WITH BACON

Provided by Ina Garten

Categories appetizer

Time 38m

Yield 4 servings

Number Of Ingredients 10

Baby Leaf Salad with Bacon image

Steps:

Preheat the oven to 400 degrees F.
Lay the bacon on a baking sheet, and bake for 20 to 25 minutes, or until crisp. Dry on paper towels and large dice.
For the dressing, place the egg yolk, mustard, garlic, lemon juice, salt, and pepper into the bowl of a food processor fitted with steel blade. Process until smooth. With the food processor running, slowly pour the olive oil through the feed tube (as though you were making mayonnaise) and process until thick. Add 1/2 cup grated Parmesan and pulse 3 times.
Toss the lettuce with enough dressing to moisten well. Divide the lettuce among 4 plates. With a very sharp knife or a vegetable peeler, shave the Parmesan into large shards and arrange them on the lettuce. Sprinkle the diced bacon over the salad and serve.

Ingredients

8 ounces good bacon
1 extra large egg yolk, at room temperature
2 teaspoons Dijon mustard
2 large garlic cloves, chopped
1/2 cup freshly squeezed lemon juice (3 lemons)
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 1/2 cups good olive oil
1/2 cup freshly grated Parmesan, plus 1/4 pound chunk very good Parmesan
Mesclun greens for 4, washed and spun dry

BABY SPINACH & BACON BISTRO SALAD

This simple French-style salad makes a wonderful light lunch

Provided by Barney Desmazery

Categories Lunch, Main course, Side dish, Starter, Supper, Vegetable

Time 20m

Number Of Ingredients 11

Baby spinach & bacon bistro salad image

Steps:

Mix the dressing ingredients together with 1 tbsp water and season with salt and pepper. Boil the beans for 3 mins until just cooked, drain in cold water, then drain again.
Heat the oil in a large frying pan, then sizzle the bacon for 4 mins until crisp. Use a slotted spoon to scoop the bacon into a large salad bowl. Use the fat in the pan to fry the bread cubes until crisp, then tip them in with the bacon. Tip a splash more oil into the pan, very briefly fry the mushrooms just to rid them of their rawness, then turn off the heat. When the mushrooms have cooled slightly, tip them into the salad bowl along with the beans and avocado. Moments before serving, add the spinach and dressing, then toss really well so everything is coated.

Nutrition Facts : Calories 395 calories, Fat 34 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 10 grams protein, Sodium 1.51 milligram of sodium

Ingredients

140g fine green bean
4 tbsp olive oil
6 rashers smoked streaky bacon , chopped into small pieces
2 thick slices crustless white bread , cut into cubes
200g mushroom , sliced
1 avocado , halved and sliced
250g baby spinach
1 small garlic clove , crushed
1 tbsp wholegrain mustard
1 tbsp red wine vinegar
3 tbsp extra-virgin olive oil

BABY LEAF SALAD W BACON BC

Number Of Ingredients 10

BABY LEAF SALAD W BACON BC image

Steps:

Preheat the oven to 400 degrees F. Lay the bacon on a baking sheet, and bake for 20 to 25 minutes, or until crisp. Dry on paper towels and large dice. For the dressing, place the egg yolk, mustard, garlic, lemon juice, salt, and pepper into the bowl of a food processor fitted with steel blade. Process until smooth. With the food processor running, slowly pour the olive oil through the feed tube (as though you were making mayonnaise) and process until thick. Add 1/2 cup grated Parmesan and pulse 3 times. Toss the lettuce with enough dressing to moisten well. Divide the lettuce among 4 plates. With a very sharp knife or a vegetable peeler, shave the Parmesan into large shards and arrange them on the lettuce. Sprinkle the diced bacon over the salad and serve.

Ingredients

8 ounces good bacon
1 extra large egg yolk, at room temperature
2 teaspoons Dijon mustard
2 large garlic cloves, chopped
1/2 cup freshly squeezed lemon juice (3 lemons)
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 1/2 cups good olive oil
1/2 cup freshly grated Parmesan, plus 1/4 pound chunk very good Parmesan
Mesclun greens for 4, washed and spun dry