2737. ENDIVE and WATERCRESS SALAD with BACON-CIDER DRESSING

serves six

4 slices center-cut bacon
3 tablespoons extra-virgin olive oil
2 1/2 tablespoons cider vinegar
2 tablespoons maple syrup
1 teaspoon Dijon mustard
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black papper
1 garlic clove, minced
4 cups (1/2-inch) diagonally cut Belgian endive
3 cups chopped radicchio
1 cup trimmed watercress

Heat a medium nonstick skillet over medium heat. Add bacon to pan; cook until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan; coarsely chop bacon. Combine 2 teaspoons drippings, oil, and next 6 ingredients (through garlic) in a large bowl, stirring with a whisk. Add remaining ingredients; toss well. Sprinkle with chopped bacon.

bacon recipe courtesy of: “The Enlightened Cook: Radically Simple Cooking,” Cooking Light, November 2012, p. 246

Originally posted 2012-11-05 09:41:00. Republished by Blog Post Promoter

2711. BACON, EGG and CHICORY SALAD

serves four

7 oz. smoked rindless streaky bacon, diced
6 medium eggs
6 heads mixed red and green chicory
2 tablespoons chopped walnuts optional

Dressing
1 tablespoon cider vinegar
2 teaspoons English mustard
1 scant teaspoon caster sugar
sea salt
4 tablespoons walnut or hazelnut oil
3 tablespoons groundnut or vegetable oil

Fry the bacon in a large nonstick frying pan over a medium heat for 8-10 minutes, stirring frequently until golden, then drain on a double thickness of kitchen paper and leave to cool. At the same time, bring a medium-sized pan of water to the boil, gently lower in the eggs and simmer for 7 minutes. Drain the pan, refill with cold water and leave the eggs to cool.

Trim the heads of chicory and separate into leaves, discarding any damaged outer ones.

To make the dressing, whisk the vinegar, mustard, sugar and a little salt together in a medium-sized bowl, then gradually whisk in the oils a tablespoon or two at a time until combined into a thick, deep-yellow dressing. Give it another quick whisk just before serving.

Shell and halve the eggs, which should still be slightly runny in the centre. Arrange the leaves, bacon and eggs on a platter or individual plates, drizzling over the dressing as you go (you may have some left over). Scatter over the walnuts if wished and serve.

bacon recipe courtesy of: Annie Bell, Daily Mail Online, February 4, 2012

Originally posted 2012-10-10 08:53:00. Republished by Blog Post Promoter

Better with Bacon – Dina’s Candied Bacon Edition!

After the “all Charlie” post yesterday, I can across a series of Facespace messages from another long time FoTDB Dina (SHOUT OUT!).  Dina’s been a BIG supporter of this little blog and just after the New Year she sent not one but five, FIVE, recipes that included candied bacon.

Candied Bacon Ice Cream

Candied Bacon Green Salad

Candied Bacon Maple Popcorn

Chocolate Chip Candied Bacon Pancakes

Candied Bacon Butter!

See something you like?  Of course you do!

Thanks for all the bacon love Dina and for being a loyal TDBer!

Photos via davidlebovitz, jaimeoliver, pinterest, evilshenanigans and tablespoon

Originally posted 2012-01-12 21:24:25.

Related Stories:February 24, 2013 — Better with Bacon – Candied Bacon Popcorn…January 29, 2010 — Better with Bacon – Jolene’s Energy-Packed Bacon Candy!


Originally posted 2013-05-11 01:18:46. Republished by Blog Post Promoter

Better with Bacon – Roasted Potato & Bacon Salad

So simple, so mouth watering delicious…my kind of recipe! 

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Let’s get our cooking on, shall we?

Roasted Potato & Bacon Salad

Ingredients:

6 slices bacon, chopped
1-1/2 lb.  baby red potatoes, halved
Sea salt + freshly ground pepper
Handful flat-leaf parsley leaves (or to taste), chopped
2 pickles, diced
1 tbsp each: grainy mustard, mayonnaise
1 tsp red wine vinegar

Directions:

In large skillet, add bacon and splash water (to decrease chances of it burning as it releases its fat). Cook over medium-high, reducing heat if needed, until bacon is crisp. Transfer bacon to paper towels to drain. Strain fat; reserve 3 tablespoons.
In roasting pan, toss potatoes and reserved bacon fat. Season well with salt and pepper. Roast in preheated 400F oven 40 minutes or until golden. Cool 5 to 15 minutes. Toss with bacon, parsley, pickles, mustard, mayonnaise and vinegar.
Serve warm.

Makes 4 side servings.

[photo and recipe via Toronto Star]

Originally posted 2009-11-02 14:41:55.

Related Stories:July 31, 2013 Better with Bacon – Iceburg, Potato, Bacon SaladMarch 22, 2014 Better with Bacon – Barbecue Bacon and Bean Salad


Originally posted 2014-04-07 14:28:26. Republished by Blog Post Promoter

2551. BLOOD ORANGE and BACON HANGOVER SALAD

1/2 cup shelled pistachios 
1 tablespoon red wine vinegar 
salt and freshly ground pepper to taste 
1 teaspoon Dijon mustard 
3 tablespoons olive oil 
1 head Boston lettuce (or another leafy green lettuce, such as green leaf or red leaf) 
1 large or 2 small blood oranges, peel removed and slices cut out without the pith (membrane that separates the slices) 
3 strips bacon, cooked to crispy 
2-3 small radishes, quartered to wedges

In a small bowl, combine the red wine vinegar, mustard, and a couple of pinches of salt and pepper. Drizzle in the olive oil while whisking rapidly until mixture is emulsified. Gently tear lettuce into bite-sized pieces. Toss with the dressing and remaining ingredients. Serve immediately.

bacon recipe courtesy of:  The Art of Eating In: How I Learned to Stop Spending and Love the Stove by Cathy Erway. Gotham, 2010 | posted by Caroline Russock on Serious Eats, February 25, 2010

Originally posted 2012-05-03 08:07:00. Republished by Blog Post Promoter

2973. MANGO, BACON and STREAKY BACON SALAD

¼ cup of blanched almonds, chopped
A selection of salad greens
1 mango, peeled and diced
70 to 80 grams of feta, crumbled
4 rashers of streaky bacon
1 lemon
2 spring onions, finely sliced
Freshly ground black pepper

In a dry pan, toast the chopped almonds briefly until golden and remove from the heat. In the same pan fry the bacon rashers until crispy, drain on absorbent paper. Assemble the salad greens onto two plates, sharing the diced mango, feta and sliced spring onions between each plate. Chop or rip the warm bacon into bite sized pieces and scatter over the greens with the toasted almonds. Dress the salads with a squeeze of lemon juice and a little black pepper to taste. Serve immediately.

bacon recipe courtesy of: Bron Marshall, March 21, 2006

Originally posted 2013-06-29 01:03:00. Republished by Blog Post Promoter