RED CABBAGE SALAD WITH WARM PANCETTA-BALSAMIC DRESSING
Currants soak up balsamic dressing before being added to pancetta for a quick vinaigrette for dressing red cabbage.
Provided by Maria Helm Sinskey
Categories Salad Side Quick & Easy Low Cal High Fiber Dried Fruit Bacon Almond Winter Healthy Cabbage Bon Appétit Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Place currants in small bowl. Heat vinegar in saucepan over medium heat until hot (do not boil). Pour vinegar over currants; let soak until currants soften, 15 to 20 minutes.
- Place cabbage in large bowl; set aside. Heat large nonstick skillet over medium- high heat. Add pancetta; sauté until brown and crisp, about 5 minutes. Add shallot to pancetta and drippings in skillet; sauté 1 minute. Remove from heat. Stir in currant- vinegar mixture and olive oil. Season with salt and freshly ground black pepper.
- Pour pancetta mixture over cabbage and toss to coat. Season to taste with salt and pepper. Let stand 5 to 10 minutes. Add almonds and parsley; toss to blend.
OUR FAVORITE BALSAMIC VINAIGRETTE
This vinaigrette does not separate for at least 30 minutes once you shake it! Simple, sweet, and savory.
Provided by Singer6
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 10m
Yield 8
Number Of Ingredients 7
Steps:
- Combine the olive oil, balsamic vinegar, honey, Dijon mustard, shallot, garlic, salt, and black pepper together in a glass jar with a lid. Replace lid on the jar and shake vigorously until thoroughly combined.
Nutrition Facts : Calories 132.8 calories, Carbohydrate 3.2 g, Fat 13.5 g, Fiber 0.1 g, Protein 0.2 g, SaturatedFat 1.9 g, Sodium 38 mg, Sugar 2.1 g
PANCETTA BALSAMIC VINAIGRETTE
Make and share this Pancetta Balsamic Vinaigrette recipe from Food.com.
Provided by Boomette
Categories Salad Dressings
Time 10m
Yield 1 cup
Number Of Ingredients 9
Steps:
- Warm the olive oil in a medium skillet over medium-high heat.
- Add the pancetta and cook until golden brown, about 5 minutes.
- Let cool slightly and pour into the decorative jar.
- Add the balsamic vinegar, rosemary, salt, pepper, and sugar.
- Put the lid on tightly and shake to combine.
- Add the extra-virgin olive oil, replace the lid again, and shake to combine.
- When ready to use, shake well to combine.
- Cook's Notes: Can be sent as a gift with label and with name of recipe and date made and what to use it for dipping with bread (crostini), for steamed veggies, salad dressing, tossed with cooked pasta, steamed artichoke dip.
Nutrition Facts : Calories 1081.5, Fat 121.6, SaturatedFat 16.8, Sodium 1747.2, Carbohydrate 1.9, Fiber 0.4, Sugar 1.1, Protein 0.1
BALSAMIC VINAIGRETTE
Steps:
- In a medium bowl whisk together the vinegar, mustard, shallot, hot pepper sauce and salt. continue to whisk while adding the oil in a slow stream; the dressing will thicken. Add freshly ground pepper to taste, and adjust the seasoning. Use within an hour or so of completion.
GREEN BEANS, BALSAMIC AND PANCETTA
Pancetta is a mild, Italian bacon. If not available where you shop, use thin slices of regular bacon. I like this recipe because you can make ahead and keep for up to 2 days. From Chatelaine Magazine.
Provided by TOOLBELT DIVA
Categories Pork
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Bring a large saucepan of water to a boil over high heat.
- Meanwhile, slice pancetta into thin strips.
- Finely chopped shallots should measure about 3 tablespoons (45 mL).
- Trim ends from beans.
- Over medium heat, melt butter in a wide frying pan.
- Add pancetta and shallots.
- Stir often 3 to 5 minutes until pancetta is crisp.
- While pancetta is cooking, place beans into boiling water.
- Boil uncovered, 2 to 3 minutes, until almost tender-crisp.
- Drain thoroughly.
- When pancetta is cooked, add hot beans to pan.
- Sprinkle with salt.
- Add in vinegar.
- Stir often for about 1 minute, until vinegar is absorbed.
- Turn onto a platter; garnish with Parmesan shavings, if you wish.
- Serve immediately, with Roast Pork, Stuffed With Stilton.
- Make Ahead: After boiling beans, drain and plunge into a bowl of ice water to stop cooking.
- Drain.
- Pat dry with paper towels.
- Wrap and refrigerate.
- Prepare shallots and pancetta following the recipe, but do not cook.
- Wrap and refrigerate up to 2 days.
- When ready to cook, continue with recipe.
- Beans, from the refrigerator, may need a couple of extra minutes to heat.
Nutrition Facts : Calories 54.2, Fat 1.2, SaturatedFat 0.7, Cholesterol 2.5, Sodium 308.3, Carbohydrate 10.1, Fiber 3.1, Sugar 4.9, Protein 2.2
EASY BALSAMIC VINAIGRETTE
Use this classic balsamic vinaigrette to add zest to salads.
Provided by Martha Stewart
Categories Food & Cooking
Yield Makes 1/4 cup
Number Of Ingredients 5
Steps:
- Whisk together vinegar, mustard, olive oil, and garlic. Season with salt and pepper.
CHICKEN WITH PANCETTA AND BALSAMIC VINEGAR
Provided by Mark Bittman
Categories dinner, weekday, main course
Time 45m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat oven to 400 degrees. Put oil in a large skillet, preferably nonstick; turn heat to medium-high. A minute later, add pancetta, and cook, stirring occasionally, about a minute. Add chicken, skin side down, and turn heat to medium. Season with salt and pepper; scatter the garlic in the pan.
- Cook chicken, rotating pieces so they brown evenly. After 10 to 15 minutes, when skin side is brown, turn. Season again. Cook until nicely browned all over and nearly done. Remove to a plate, and put in oven.
- Remove all but 2 tablespoons of fat from pan. Add wine or water; raise heat to high. Cook, stirring occasionally and scraping bottom of pan to loosen browned bits. When sauce is thick and glossy, barely covering bottom of pan, turn off heat, and stir in vinegar. Spoon sauce, pancetta and garlic over chicken, garnish with parsley, and serve.
Nutrition Facts : @context http, Calories 325, UnsaturatedFat 15 grams, Carbohydrate 5 grams, Fat 23 grams, Fiber 0 grams, Protein 16 grams, SaturatedFat 6 grams, Sodium 373 milligrams, Sugar 2 grams, TransFat 0 grams
CHICKEN WITH ROSEMARY, PANCETTA AND BALSAMIC VINEGAR
Steps:
- Preheat oven to 300°F. Place chicken halves skin side up in roasting pan. Place 3 slices pancetta atop each chicken half. Pour wine and vinegar over chicken. Sprinkle garlic and rosemary over. Drizzle chicken with olive oil. Cover and bake until chicken is cooked through, about 1 hour 45 minutes. Transfer chicken to baking sheet; tent with foil to keep warm.
- Preheat broiler. Pour pan juices into small saucepan. Spoon fat from top of pan juices. Boil juices until reduces to 1 cup, about 25 minutes.
- Meanwhile, broil chicken until pancetta and chicken are golden brown, about 6 minutes.
- Transfer chicken to plates. Pour reduces pan juices over chicken. Garnish with rosemary sprigs, if desired.
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