auliflower, broccoli, onion, cheese, crumbled bacon and tomatoes. Add cooled peas
This recipe was in the drawer for some years, but I'm fairly sure it was in one of the \"Three Rivers\" cookbooks.
As I mentioned in some other recipes, if you don't have them, get them.
Anyhow, it's a great dish.
The marinating makes the meat tender and very tasty.
Since the steak varies in thickness, you end up with a choice of well done to medium, or even rare.
Heat a frying pan and cook the bacon for 4 mins, turning, until crispy. Remove the bacon from the pan and set aside. Saute the pear slices in the bacon fat for 2 mins, turning. Set aside.
To serve, whisk together the vinegar, mustard and honey. Season then gradually whisk in the oil. Add the shallot then toss with the bacon, pears, cheese and salad greens. Serve with the crusty bread.
nch cubes.
To finish salad: Toss romaine and watercress with
Tear spinach and lettuce into bite sized pieces into a large bowl.
In a skillet, fry the bacon until crisp, then drain the fat.
Combine with spinach and lettuce.
Chop eggs and add to mixture.
Pour in dressing and toss lightly.
Serves 4 to 6.
o medium-high - fry the bacon until it begins to crisp
ork in pan.
Make salad; Line crispy tortillas with romaine
Lightly coat a large grill pan or frying pan with oil and heat until smoking hot. Sear chicken breasts for 10-12 mins, turning once, until lightly charred and cooked through, adding bacon for final 3-4 mins. Set aside. Cut chicken and bacon into large pieces.
Meanwhile, combine pine nuts, mixed greens and thyme in a large bowl. Add warm chicken and bacon. Whisk together dressing ingredients then toss with salad. Season.
Heat a large frying pan over medium heat. Add bacon and cook for 4 mins, or until crisp. Drain on paper towels. Transfer to a large bowl.
Meanwhile, blanch green beans in boiling salted water for 3 mins, or until bright green and tender. Drain then run under cold running water. Add to bacon along with avocado, spinach and walnuts.
Whisk together oil, vinegar, onions, mustard and garlic. Toss with salad. Distribute between serving bowls and top with feta. Serve immediately.
Place potatoes in a large saucepan; cover with cold water. Bring to a boil. Boil for 10 mins, or until tender, adding beans for last 2 mins. Drain; refresh in cold water.
Meanwhile, cook bacon a large skillet on medium-high heat until crisp. Drain on paper towels.
Whisk sour cream, mayonnaise, lemon peel and juice, mustard and dill in a medium bowl. Combine potatoes, beans and bacon in a large bowl. Drizzle dressing over potato mixture; toss gently. Serve the salad topped with croutons.
Place bacon in a large, deep skillet.
Cook over medium high heat until evenly brown.
Crumble and set aside.
In a medium sized salad bowl, layer in order the broccoli, cauliflower, cheese and bacon.
Prepare the dressing by whisking together the mayonnaise, sugar and vinegar.
Drizzle dressing over top and serve.
liced steak over salad; top with blue cheese, bacon and remaining croutons
In a hot skillet, fry bacon and remove from pan. Save
For the salad toppings, toast the walnut pieces in 1 tbsp oil 1 min, until lightly browned. Transfer to a large bowl. Add bacon to pan and cook 4-5 mins until crisp. Add to the bowl with the walnuts. Add 2 tbsp oil to pan. Fry the bread cubes 2-3 mins, turning occasionally, until crisp and golden. Add to bowl.
To assemble, add the spinach to the bowl and season well. Toss and divide between 4 plates. Sprinkle with the crumbled blue cheese and drizzle with the balsamic vinegar and remaining oil to serve.
eat a frying pan. Saute bacon and onions briefly. Add stock
side to cool.
Fry bacon, reserve 4 Tbsp of the
In small bowl, combine dressing ingredients and mix well.
In large bowl, combine salad ingredients and toss.
Chill everything in the refrigerator until ready to serve.
Combine dressing and salad and toss well.
Plate it up and dig in!
Clean the mushrooms by wiping off with a damp kitchen towel or paper towels and then slice them
Marinate the mushrooms in the oil and vinegar (or dressing) for one hour or until you are ready to serve the salad. If they are going to marinate for longer than an hour, I reserve some of the dressing back to toss with the spinach just before serving (mushrooms tend to soak up the dressing).
To serve, toss the ingredients in a salad bowl and serve on salad plates.
To make the herb dressing, blend basil, parsley, vinegar, olive oil, mustard and 3 ice cubes until smooth. Season to taste.
Meanwhile, cook bacon until crispy. Drain on paper towels.
Arrange lettuce in a large bowl. Sprinkle with bacon and drizzle with dressing. Serve.
Lightly oil a nonstick frying pan and cook bacon over medium heat for 3-4 mins per side, until crispy. Drain on paper towels then roughly chop. Set aside.
Whisk together olive oil, lemon juice, dijon mustard and garlic. Toss 1/2 of vinaigrette with remaining ingredients and bacon. Serve.