WARM BACON-MUSHROOM VINAIGRETTE
This vinaigrette is perfect with spinach, escarole, or kale. It's also wonderful served over pork chops! This can be made 1 day ahead, just rewarm before using. From Bon Appetit magazine.
Provided by breezermom
Categories Salad Dressings
Time 24m
Yield 1 cup
Number Of Ingredients 9
Steps:
- Cut the bacon slices int 1/2 inch wide strips. Cook the bacon with 3 tbsp water in a medium skillet over medium heat, stirring often, until the bacon starts to crisp. Add the mushrooms and cook, tossing occasionally, until tender, 5-6 minutes.
- Add the sherry vinegar and 1/4 cup water. Simmer until reduced by half, about 1 minute. Stir in the vegetable oil and season with salt and pepper. stir in the chopped parsley.
- Enjoy!
Nutrition Facts : Calories 793.3, Fat 78.8, SaturatedFat 20.6, Cholesterol 77.1, Sodium 958.8, Carbohydrate 5.8, Fiber 1.6, Sugar 2.8, Protein 17.7
WARM SALAD OF FRISEE AND BABY SPINACH ,MUSHROOMS, BACON, SWEET SHALLOTS AND CHEWY CROUTONS; SHERRY VINAIGRETTE
Provided by Food Network
Time 1h10m
Number Of Ingredients 18
Steps:
- Wash the frisee well, trim the root end but leave it attached, and cut the heads in half.
- Remove the rind from the bacon. Cut bacon into thick lardons, slowly render the fat, drain and dry lardons on paper toweling.
- Peel the shallots, slice them into 1/4-inch rings, toss them in the mixture of hot balsamic vinegar and grenadine and reserve.
- Clean and trim the mushrooms. Toss them with olive oil, kosher salt, cracked pepper and fresh thyme then roast them and reserve.
- Cut the ficelle into 16 thick little slices
- To Assemble:
- Warm plates in a low oven.
- Have all components prepped in advance.
- In a separate pan or lightly oiled baking dish lay the seasoned bread for croutons in a single layer. Sprinkle lightly with oil and toast quickly in a 425 degree oven. Place in the warming oven. In a large pan sear seasoned halves of frisee in a scant amount of soy or canola oil. Transfer them to the warm oven. In the same pan add the bacon, shallots, roasted mushrooms and half of the vinaigrette. Heat thoroughly.
- Remove plates and frisee from the warming oven. Spoon hot mushroom mixture across frisee.
- In that same pan again lightly wilt spinach with a splash more vinaigrette and plate it in a separate little >pile next to the mushroom braise.
- Arrange croutons over the salad. Garnish with coarsely chopped herb confetti
WARM BACON AND SHALLOT VINAIGRETTE
Provided by Geoffrey Zakarian
Categories condiment
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Put the bacon in a small saucepan over medium heat and cook, stirring often so the bacon doesn't burn, until the fat begins to render. Add the shallots and cook until softened, about 3 minutes. Remove the pan from the heat and whisk in the sherry vinegar and mustard, followed by the olive oil and tarragon. Season as needed with salt and pepper.
- Pour the vinaigrette over the greens in a bowl and toss. Add the goat cheese and toss again. Serve immediately.
WARM WILD MUSHROOM VINAIGRETTE
Make and share this Warm Wild Mushroom Vinaigrette recipe from Food.com.
Provided by Abby Girl
Categories Salad Dressings
Time 30m
Yield 2 cups
Number Of Ingredients 10
Steps:
- Heat oil in a skillet over medium high heat. Cook shallots until tender and golden, about 5 minutes.
- Add garlic and cook just until fragrant (do not let garlic brown), about 30 seconds. Add mushrooms, salt and pepper and saute until golden, about 8 minutes.
- Drizzle with vinegar, thyme and tarragon. Cook 1 minute. Sprinkle with brandy if using. Serve warm.
- Use immediately or store, covered in the fridge for up to 3 days.
Nutrition Facts : Calories 602.5, Fat 54.7, SaturatedFat 7.6, Sodium 454.4, Carbohydrate 26.5, Fiber 2.2, Sugar 1.8, Protein 6.9
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