WARM SPINACH SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 3 slices chopped thick-cut bacon in a skillet until crisp. Remove with a slotted spoon to paper towels; whisk 2 tablespoons of the drippings with 1 diced small shallot, 1 teaspoon dijon mustard, 3 tablespoons white wine vinegar and 2 tablespoons water. Toss with one 5-ounce bag baby spinach, 1 cup halved red grapes and 1/2 cup pistachios; season with salt and pepper. Top with 1/4 cup crumbled blue cheese and the bacon.
Nutrition Facts : Calories 240 calorie, Fat 17 grams, SaturatedFat 5 grams, Cholesterol 18 milligrams, Sodium 493 milligrams, Carbohydrate 16 grams, Fiber 3.5 grams, Protein 8 grams, Sugar 7 grams
WARM SPINACH SALAD WITH PANCETTA AND GORGONZOLA DRESSING
Had a salad like this but with roasted garlic and frisee at the Frisky Oyster in Greenport, Long Island, NY. Tried to find the recipe on line and found this. Haven't tried it yet.
Provided by Oolala
Categories Salad Dressings
Time 15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- For the dressing, place vinegar, shallots, garlic and mustard in a medium size bowl and mix well.
- Slowly mix in the olive oil to blend.
- Season with cracked black pepper and set aside.
- Now for the salad, take the chopped pancetta and saute it until crisped and place on paper towels.
- On medium heat, place a large stainless bowl directly on the flame. Add.
- your dressing to the bowl then add the remaining salad ingredients and toss lightly.
- Divide onto 4 plates and serve.
SPINACH SALAD WITH WARM BACON DRESSING
To make his Spinach Salad with Warm Bacon Dressing recipe from Good Eats on Food Network even better, Alton Brown tops it with sliced eggs and mushrooms.
Provided by Alton Brown
Categories appetizer
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Remove the stems from the spinach and wash, drain and pat dry thoroughly. Place into a large mixing bowl and set aside.
- Place the eggs into an electric kettle and cover with cold water by at least 1-inch. Turn the kettle on. Once the water comes to a boil, the kettle will turn itself off. Leave the eggs in the water for 15 minutes. Remove and peel off the shell. Slice each egg into 8 pieces and set aside.
- While the eggs are cooking, fry the bacon and remove to a paper towel to drain, reserving 3 tablespoons of the rendered fat. Crumble the bacon and set aside.
- Transfer the fat to a small saucepan set over low heat and whisk in the red wine vinegar, sugar and Dijon mustard. Season with a small pinch each of kosher salt and black pepper.
- Add the mushrooms and the sliced onion to the spinach and toss. Add the dressing and bacon and toss to combine. Divide the spinach between 4 plates or bowls and evenly divide the egg among them. Season with pepper, as desired. Serve immediately.
WARM PANCETTA, GOAT CHEESE AND SPINACH SALAD
This salad was on the Tra Vigne menu for many years. When all was said and done, I must have eaten a hundred pounds of it, because each time I made it, I couldn't resist taking a bite.
Provided by Michael Chiarello : Food Network
Categories side-dish
Time 32m
Yield 6-8 servings
Number Of Ingredients 10
Steps:
- Put the spinach in a large bowl. Crumble the cheese over the spinach. Cook the pancetta in a medium skillet over medium heat until crispy, 8 to 10 minutes, stirring occasionally. Drain the pancetta in a sieve set over a heatproof measuring cup, reserving the rendered fat. You will need 1/4 cup for the dressing. If necessary, add enough olive oil to make 1/4 cup. Pour the fat back into the pan and add the pancetta. When the pancetta is warm again, add the garlic and cook until light brown, about 30 seconds, stirring occasionally. Add the thyme and let it crackle in the fat for about 10 seconds. Add the vinegar, and season with salt and pepper, to taste. Cook for about 30 seconds to lower the acidity of the vinegar. You should see tiny drops of vinegar dispersed throughout the fat. Add the dried cranberries and stir. Pour the dressing over the spinach and cheese. Toss to coat the leaves evenly and melt the cheese a little. Serve immediately.
WARM SPINACH SALAD
Provided by Food Network
Yield 6 servings
Number Of Ingredients 11
Steps:
- Wash and dry spinach (or buy bagged, pre-washed spinach). Small dice (1/4" x 1/4") the pancetta, crisp iton low heat and drain off the fat, reserving 2 tablespoons. Set aside. Crumble the blue cheese and set aside Zest the lemons then cut in half and juice. In a saucepan boil 2 cups salt water. Blanch the lemon zest by dropping it into boiling water for 10-20 seconds. Remove zest and immediately run under cold water. Set aside.
- Saute the minced shallots in reserved fat until translucent. Add half of the capers, half of the blanched zest and 3 tablespoons of lemon juice, balsamic vinegar, sugar, salt and pepper. Warm over heat. In a bowl toss the spinach, remaining capers, pancetta and crumbled cheese. Toss the salad with warm dressing Garnish with remaining zest and toasted almonds and serve immediately.
WARM SPINACH SALAD
Provided by Rachael Ray : Food Network
Categories appetizer
Time 22m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Heat the olive oil in large skillet over medium-high heat. Once hot, add bacon to skillet and brown, reserve the crispy bacon bits and add the shallots and garlic to the pan. Cook 3 to 4 minutes then deglaze the pan with vinegar, turn spinach into pan and wilt down a bit but do not fully cook the spinach, just give it a few turns with tongs. Season the greens with salt, pepper and nutmeg. Place spinach on a serving dish and top with quartered eggs, shavings of cheese and reserved bacon bits.
SPINACH SALAD WITH WARM BACON-MUSTARD DRESSING
A classic steakhouse-style spinach salad with the absolute best warm bacon-mustard dressing I've ever had! Looks and tastes like a lot of work, but can be prepared in no time! This salad can easily be converted to a main dish salad by adding strips of grilled chicken breast.
Provided by brightlightz
Categories Salad Green Salad Recipes Spinach Salad Recipes
Time 20m
Yield 4
Number Of Ingredients 14
Steps:
- Place spinach into a large serving bowl, top with hard-cooked eggs, mushrooms, 4 crumbled strips of bacon, Swiss cheese, and almonds.
- Heat olive oil in a small skillet over medium heat. Stir in shallots and garlic, and cook until softened and translucent, about 2 minutes. Whisk in the vinegar, Dijon mustard, honey, and 2 crumbled strips of bacon; season to taste with salt and pepper, then cook until hot.
- Pour hot dressing over spinach and toss to coat.
Nutrition Facts : Calories 662.5 calories, Carbohydrate 40.1 g, Cholesterol 292.6 mg, Fat 40.6 g, Fiber 3.1 g, Protein 36.1 g, SaturatedFat 17.2 g, Sodium 1123.4 mg, Sugar 26 g
WARM SPINACH SALAD
This salad can be varied by substituting your family's favorite greens for the spinach. If you're really pressed for time, a bottled spinach dressing should work nicely besides.-Elizabeth Montgomery, Allston, MA
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a Dutch oven, saute garlic in oil for 1-2 minutes. Remove from the heat; cool slightly. Stir in vinegar, salt and pepper. Add spinach and toss to coat. Place on plates or in bowls; top with eggs and croutons if desired. Serve immediately.
Nutrition Facts : Calories 93 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 234mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein.
SPINACH SALAD WITH PANCETTA AND FRIED EGGS
Laced with nuggets of pancetta and crisp-edged fried eggs, there's a lot going on in this hearty salad, and you need a green that can stand up to it all. With its thick, ruffled leaves and almost mineral flavor, mature spinach (as opposed to those ubiquitous baby leaves) does the job well. If you can't find it, you can substitute baby spinach, though it will wilt when it makes contact with the hot eggs. Or try kale, which also holds up nicely. Serve this for a light dinner or a hearty brunch with some good bread and olive oil for dipping on the side.
Provided by Melissa Clark
Categories brunch, dinner, lunch, quick, salads and dressings, vegetables, appetizer, main course
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a large salad bowl, whisk together shallots, garlic, vinegar, salt and pepper. Whisk in 1/3 cup olive oil and set aside.
- Heat a large skillet over medium heat, then add 1/2 tablespoon oil. Add pancetta and sauté until browned and crisp at the edges, about 5 minutes. Using a slotted spoon, transfer to the salad bowl with the dressing. Do not wipe out the skillet.
- Add scallions and a pinch of salt to remaining fat in skillet. Sauté until tender and pale golden, 2 minutes. Crack in eggs. Fry eggs, spooning some of the olive oil over whites to crisp them at the edges, until just set, 1 to 2 minutes. Add more oil to the pan if needed to be able to spoon some over the eggs.
- Toss spinach and herbs with the dressing and pancetta. Divide onto plates. Top each with a scallion-laced fried egg.
Nutrition Facts : @context http, Calories 361, UnsaturatedFat 24 grams, Carbohydrate 8 grams, Fat 33 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 7 grams, Sodium 366 milligrams, Sugar 2 grams, TransFat 0 grams
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