2739. CHOPPED SALAD with BACON and FRIED GARBANZO BEANS

serves six

3/4 cup olive oil, divided
1 cup canned garbanzo beans, rinsed and drained
1 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper, divided
1/8 teaspoon chili powder
4 slices (1/4 pound) bacon
3 tablespoons red wine vinegar
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1 clove garlic, finely chopped
1 small shallot, finely chopped
12 cherry tomatoes, halved
1 cucumber, preferably English, peeled, seeded, and chopped
1 large head romaine lettuce, trimmed and sliced
1 can (15 ounces) butter beans, rinsed and drained
1/2 cup small feta cheese cubes
6 tablespoons ranch dressing

Heat 6 tablespoons oil in a large skillet over medium-high heat. Carefully add garbanzo beans and fry, stirring often, until crisp and golden, 5 to 7 minutes. Using a slotted spoon, transfer to a paper-towel-lined plate and sprinkle with 1/4 teaspoon salt, 1/8 teaspoon pepper, and chili powder; set aside.

Carefully discard oil in skillet and wipe clean. Return skillet to medium heat, add bacon, and cook, turning occasionally, until crisp, 7 to 8 minutes; transfer to a paper-towel-lined plate. When cool enough to handle, crumble into small pieces.

In a large bowl, whisk together vinegar, basil, oregano, garlic, shallot, and remaining 6 tablespoons oil, 3/4 teaspoon salt, and 1/8 teaspoon pepper to make a dressing. Add tomatoes, cucumbers, lettuce, butter beans, and cheese, tossing gently to combine. Transfer to bowls, drizzle ranch dressing over the top, garnish with bacon and garbanzo beans, and serve.

bacon recipe courtesy of: Traci Des Jardins, O, The Oprah Magazine, February 2011

Originally posted 2012-11-07 09:33:00. Republished by Blog Post Promoter

2892. BACON, AVOCADO and STRAWBERRY SALAD with GREEK YOGURT POPPY SEED DRESSING

yields 4-6 servings?

3 cups baby spinach3 cups torn romaine lettuce or other crisp greens10 slices bacon, crisp cooked and crumbled2 cups ripe strawberries, washed and quartered2 ripe avocados, sliced1/4 cup sliced almonds
For the Greek Yogurt Poppyseed Dressing:1/4 cup Greek yogurt1/4 cup mayonnaise2 tablespoons white vinegar1 tablespoon sugar1 teaspoon poppy seedssalt and pepper to taste
To a salad bowl, add the spinach and lettuce and toss to combine. Top with quartered strawberries, sliced avocado, almonds, and crumbled bacon.?
In a smaller bowl, whisk together the yogurt, mayo, vinegar, sugar, poppy seeds, salt and pepper until smooth. Drizzle over salad and serve promptly (or if not serving promptly, leave dressing on the side so as to not wilt the lettuce).

bacon recipe courtesy of: Alaska from Scratch, March 11, 2013

Originally posted 2013-04-09 01:01:00. Republished by Blog Post Promoter

3045. CAMPFIRE GRILLED ROMAINE SALAD with CRISPY BACON and CHIMICHURRI SAUCE

4 heads of romaine lettuce
12-14 slices of thick-cut bacon
4 avocados
2-3 limes
2-3 tomatoes
2 poblano peppers
2 zucchini
1 clove garlic, grated

For the chimichurri sauce:
1 bunch cilantro, chopped roughly
1 bunch Italian parsley, chopped roughly
1-2 bunches oregano, chopped roughly
1 small red onion, minced finely
10 drops Tabasco
1 tablespoon?capers, chopped roughly
2 cups olive oil
2 cloves garlic, grated
Zest of 1 lime, grated
Juice of 2 limes

Cook the bacon in a pan on top of fire to preferred texture and reserve the fat. Coat the poblano peppers lightly in oil, place on grill, and char all around. Take the peppers off the grill place in a bowl. Cover to steam (this will help peel them later). Cut zucchini in half lengthwise, score lightly, toss with oil and rub with garlic. Grill with cross hatching technique both sides. Cut romaine in half lengthwise, wash, dry, coat lightly with olive oil, and season with salt. Place on grill to get light smoke flavor and light grill marks. Cut avocados in half, remove pit, cut into slices (in the skin) and remove with large spoon. Set slices on plate, sprinkle with salt and squeeze lime juice over them. Cut ripe tomatoes into wedges and season with salt.

For the chimichurri sauce: Combine all ingredients, season with salt. When the ingredients have time to meld, they taste even better.

To assemble: Place half a zucchini on each plate. Cut the grilled half head of romaine and place as an ‘X’ on top of zucchini with core at bottom. Arrange tomatoes, sliced avocado, and roasted peppers around the romaine. Drizzle generously with the chimichurri sauce and top with crisp hot bacon.

bacon recipe courtesy of: Jennifer Biesty, Scala’s Bistro, 432 Powell Street, San Francisco, CA

2701. CORNMEAL-CRUSTED PICKEREL BLT

makes four servings

4 slices bacon
4 skinless pickerel fillets
1/4 teaspoon salt
1/4 teaspoon pepper
1/3 cup cornmeal
1 tablespoon vegetable oil
4 oval buns, halved
tartar sauce
4 romaine lettuce leaves
2 plum tomatoes, sliced

Cut bacon in half crosswise, if using. In nonstick skillet, fry until crisp; transfer to paper towel–lined plate. Drain fat from pan. Meanwhile, sprinkle fish with salt and pepper. In shallow dish, press fish into cornmeal, turning to coat. In same skillet, heat oil over medium heat; fry fish, turning once, until crisp, golden and flakes easily when tested, 6 to 8 minutes. Sandwich fish in buns along with tartar sauce, lettuce, tomatoes and bacon.

bacon recipe courtesy of: CBC.ca: Radio Canada, P.O. Box 500 Station A, Toronto, Ontario, Canada, M5W 1E6

2670. PARMESAN EGG and GARLIC CROSTINI with BABY ROMAINE SALAD and BACON VINAIGRETTE

Bacon Vinaigrette & Romaine Salad:
1 pound bacon, sliced into ¼-inch cubes
½ cup balsamic vinegar
2 tablespoons Dijon mustard
2 tablespoons honey
2 cups extra virgin olive oil
2 cups baby romaine lettuce
1 Fuji apple, peeled, cored and thinly sliced

Parmesan Cream
2 cups heavy cream
2 cups shredded parmesan cheese

Garlic Crostini
1 demi-baguette, sliced ¼-inch thick
Salt and pepper
Extra virgin olive oil
2 cloves garlic, halved
6 eggs
1 tablespoon almonds, crushed or sliced
½ cup cherry tomatoes, quartered

Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 8 to 10 minutes. Drain the bacon on a paper towel-lined plate and reserve the fat.

Make the vinaigrette: Whisk the balsamic vinegar, Dijon mustard and honey together in a mixing bowl. Slowly drizzle in the bacon fat and olive oil while whisking rapidly until the salad dressing is thick and creamy. Toss the baby romaine, apples, cherry tomatoes and bacon crisps with the vinaigrette.

Make the parmesan cream: Heat the milk in a heavy saucepan over medium heat until bubbles form at the edges. Reduce the temperature to low and stir constantly until the cream coats the back of a metal spoon. Remove from heat and stir in the parmesan cheese.

Make the crostini: Lay bread slices on a foil-lined baking pan. Brush each baguette slice with extra virgin olive oil and season with salt and pepper. Toast the bread slices and rub each slice with the garlic.

Cook the egg: In a large skillet, melt butter over medium high heat. Crack eggs in pan and cook to desired firmness.

Assemble: Layer an egg, parmesan cream, crushed or sliced almonds on a toasted baguette slice. Garnish salad and crostini with tomatoes and serve.

bacon recipe courtesy of: Antonia Lofaso, for In the Kitchen, A Bullseye View: Behind the Scenes at Target, September 20, 2011