Makes: 10 servings
Serving Size: about 2/3 cup
2 whole heads garlic
1 teaspoon extra-virgin olive oil plus 1/3 cup, divided
2 tablespoons plus 1 teaspoon cider vinegar
2 teaspoons Dijon mustard
3/4 teaspoon chopped fresh thyme or 1/4 teaspoon dried
3/4 teaspoon salt
1/2 teaspoon ground pepper
3 15-ounce cans navy or great northern beans (see Tip), rinsed
4 slices bacon, cooked and crumbled
1 medium orange bell pepper, finely diced
1/2 cup chopped celery
1/2 cup chopped toasted walnuts
1/2 cup chopped fresh parsley
1/2 cup shredded sharp Cheddar cheese
Preheat oven to 350°F.
Remove excess papery skin from garlic heads without separating the cloves. Slice the tips off, exposing the cloves. Place the heads on a piece of foil, drizzle with 1 teaspoon oil and wrap into a package. Roast until the garlic is very soft and starting to brown, 55 to 65 minutes. Carefully unwrap and let cool for 10 minutes.
Squeeze the garlic cloves into a food processor or blender. Add the remaining 1/3 cup oil, vinegar, mustard, thyme, salt and pepper. Puree until smooth.
Combine beans, bacon, bell pepper, celery, walnuts and parsley in a large bowl. Add the dressing and toss to coat. Add cheese and gently stir to combine. Serve at room temperature or cold.
bacon recipe source: EatingWell, May/June 2015
Showing posts with label bean salad. Show all posts
Showing posts with label bean salad. Show all posts
Monday, May 30, 2016
Monday, April 04, 2016
3878. CORN, BEAN and CHEESE SALAD with BACON (ENSALADA MIRAFLORES)
Serves 4
3 ears choclo or other corn
1 tbsp olive oil
3 1/2 oz / 100 g bacon lardons
1 (7 oz / 200 g) can butter beans, drained and rinsed
1 large red onion, cut into 3/8-inch / 1-cm dice
4 large tomatoes, seeded and cut into 3/8-inch / 1-cm dice
1/4 rocoto chile, seeded and very finely chopped
7 oz / 200 g queso fresco or feta cheese, cut into small cubes
1 tbsp finely chopped flat-leaf parsely
For the Dressing
3 tbsp extra virgin olive oil
3 tbsp red wine vinegar
A pinch of superfine sugar
A squeeze of lime juice
Salt and freshly ground black pepper
Bring a saucepan of water to a boil over medium heat and cook the choclo until tender. Drain and plunge into iced water to cool down and then cut or break off the kernels from the cob.
Heat the olive oil in a frying pan over medium heat and saute the bacon lardons for a few minutes, until they are crisp and brown. Drain on paper towels.
Put the choclo, butter beans, onion, tomatoes, chile, and cheese in a large bowl.
Whisk all the dressing ingredients together in a small bowl or jug and pour into the bowl of salad. Gently toss everything together, trying not to break up the cheese.
Divide the salad among 4 shallow bowls and sprinkle over the bacon lardons and parsley.
bacon recipe source: Ceviche: Peruvian Kitchen, by Martin Morales (Ten Speed Press, 2013)
3 ears choclo or other corn
1 tbsp olive oil
3 1/2 oz / 100 g bacon lardons
1 (7 oz / 200 g) can butter beans, drained and rinsed
1 large red onion, cut into 3/8-inch / 1-cm dice
4 large tomatoes, seeded and cut into 3/8-inch / 1-cm dice
1/4 rocoto chile, seeded and very finely chopped
7 oz / 200 g queso fresco or feta cheese, cut into small cubes
1 tbsp finely chopped flat-leaf parsely
For the Dressing
3 tbsp extra virgin olive oil
3 tbsp red wine vinegar
A pinch of superfine sugar
A squeeze of lime juice
Salt and freshly ground black pepper
Bring a saucepan of water to a boil over medium heat and cook the choclo until tender. Drain and plunge into iced water to cool down and then cut or break off the kernels from the cob.
Heat the olive oil in a frying pan over medium heat and saute the bacon lardons for a few minutes, until they are crisp and brown. Drain on paper towels.
Put the choclo, butter beans, onion, tomatoes, chile, and cheese in a large bowl.
Whisk all the dressing ingredients together in a small bowl or jug and pour into the bowl of salad. Gently toss everything together, trying not to break up the cheese.
Divide the salad among 4 shallow bowls and sprinkle over the bacon lardons and parsley.
bacon recipe source: Ceviche: Peruvian Kitchen, by Martin Morales (Ten Speed Press, 2013)
Sunday, March 20, 2016
3863. TWO-BEAN SALAD with ROASTED POTATOES and BACON
Servings: 4
4 slices bacon
1 1/2 pounds new potatoes, thinly sliced
Coarse salt and ground pepper
6 ounces wax beans, trimmed and halved
6 ounces green beans, trimmed and halved
3 tablespoons capers, rinsed and drained
1 teaspoon extra-virgin olive oil
2 scallions, thinly sliced
4 teaspoons red-wine vinegar
Preheat oven to 450 degrees, with racks in upper and lower thirds. Divide bacon between two rimmed baking sheets; cook until browned, 8 minutes. Drain bacon on paper towels, reserving sheets. Crumble bacon into bite-size pieces. Add potatoes to sheets, season with pepper, and toss to coat with bacon drippings. Cook until potatoes are brown on bottoms, 15 minutes, rotating sheets halfway through. Remove sheets from oven and flip potatoes with a metal spatula.
In a bowl, combine beans, capers, and oil; divide between sheets with potatoes. Cook until potatoes and beans are tender, about 15 minutes, rotating sheets halfway through. Transfer potato mixture to a large bowl; toss with bacon, scallions, and vinegar.
bacon recipe source: Martha Stewart, Everyday Food, July/August 2010
4 slices bacon
1 1/2 pounds new potatoes, thinly sliced
Coarse salt and ground pepper
6 ounces wax beans, trimmed and halved
6 ounces green beans, trimmed and halved
3 tablespoons capers, rinsed and drained
1 teaspoon extra-virgin olive oil
2 scallions, thinly sliced
4 teaspoons red-wine vinegar
Preheat oven to 450 degrees, with racks in upper and lower thirds. Divide bacon between two rimmed baking sheets; cook until browned, 8 minutes. Drain bacon on paper towels, reserving sheets. Crumble bacon into bite-size pieces. Add potatoes to sheets, season with pepper, and toss to coat with bacon drippings. Cook until potatoes are brown on bottoms, 15 minutes, rotating sheets halfway through. Remove sheets from oven and flip potatoes with a metal spatula.
In a bowl, combine beans, capers, and oil; divide between sheets with potatoes. Cook until potatoes and beans are tender, about 15 minutes, rotating sheets halfway through. Transfer potato mixture to a large bowl; toss with bacon, scallions, and vinegar.
bacon recipe source: Martha Stewart, Everyday Food, July/August 2010
Sunday, October 23, 2011
2358. BEANS, BACON and DUCK GIZZARDS SALAD
serves four
2 kg of beans
100 grams smoked bacon
1 box of duck gizzards
1 sprig savory
Sauce:
a small piece of dried chilli
3 tablespoons of olive oil
1 tablespoon of vinegar
Shell the beans. Then dive it 5 minutes in boiling salted water. Drain, then rinse under cold water to remove the thick white skin. Continue cooking 10 minutes in water, perfumed with savory. Remove the gizzards of their fat. Cut into 4. Melt over low heat the bacon cut into small cubes. Add the gizzards. Prepare a dressing. Arrange drained beans, bacon, and gizzards on a bed of frisée salad. Drizzle with vinaigrette and serve hot.
bacon recipe courtesy of: Véronique Brandy, French Delice, New York/Montreal, July 25, 2011
2 kg of beans
100 grams smoked bacon
1 box of duck gizzards
1 sprig savory
Sauce:
a small piece of dried chilli
3 tablespoons of olive oil
1 tablespoon of vinegar
Shell the beans. Then dive it 5 minutes in boiling salted water. Drain, then rinse under cold water to remove the thick white skin. Continue cooking 10 minutes in water, perfumed with savory. Remove the gizzards of their fat. Cut into 4. Melt over low heat the bacon cut into small cubes. Add the gizzards. Prepare a dressing. Arrange drained beans, bacon, and gizzards on a bed of frisée salad. Drizzle with vinaigrette and serve hot.
bacon recipe courtesy of: Véronique Brandy, French Delice, New York/Montreal, July 25, 2011
Saturday, April 03, 2010
1790. SHRIMP, JICAMA, BACON and BLACK BEAN SALAD with LIME SERRANO PEPPER DRESSING
serves 6-8 as an entree, 10-20 as a side dish
zest of 2 limes
2 serrano peppers with seeds, minced
juice of 2 miles
3 tablespoons olive oil
1 tablespoon sherry vinegar
1 teaspoon salt
1 large jicama (or 2 small), peeled and shredded (or cut into matchsticks)
2 cans black beans, drained and rinsed
1.5 lbs. shrimp, peeled, de-veined and tail off
4 slices center cut bacon, thinly sliced
1 teaspoon brown sugar
1 big bunch cilantro, chopped
2 bunches scallions, thinly sliced
Whisk together the lime zest, juice, serrano peppers, olive oil, vinegar and salt for the dressing. Set aside.
Heat a large skillet over medium-high heat and add the bacon. Cook the bacon until crisp (10–15 minutes). Place a few paper towels on a plate and remove the bacon from the fat with a slotted spoon to the paper towels. Make sure to remove all the pieces to avoid burnt specks and lots of smoke.
Reduce the heat to medium and add the shrimp to the skillet with the bacon fat. Saute the shrimp, continuously stirring until the shrimp are just opaque, about 5–6 minutes.
In a very large bowl, combine the jicama, black beans, cilantro, scallions, bacon and shrimp and toss with dressing until everything is evenly coated. Serve with tortilla shells or tortilla chips.
bacon recipe courtesy of: Melissa Camero Ainslie, bitchin' camero, Miami, Florida, May 23, 2008
zest of 2 limes
2 serrano peppers with seeds, minced
juice of 2 miles
3 tablespoons olive oil
1 tablespoon sherry vinegar
1 teaspoon salt
1 large jicama (or 2 small), peeled and shredded (or cut into matchsticks)
2 cans black beans, drained and rinsed
1.5 lbs. shrimp, peeled, de-veined and tail off
4 slices center cut bacon, thinly sliced
1 teaspoon brown sugar
1 big bunch cilantro, chopped
2 bunches scallions, thinly sliced
Whisk together the lime zest, juice, serrano peppers, olive oil, vinegar and salt for the dressing. Set aside.
Heat a large skillet over medium-high heat and add the bacon. Cook the bacon until crisp (10–15 minutes). Place a few paper towels on a plate and remove the bacon from the fat with a slotted spoon to the paper towels. Make sure to remove all the pieces to avoid burnt specks and lots of smoke.
Reduce the heat to medium and add the shrimp to the skillet with the bacon fat. Saute the shrimp, continuously stirring until the shrimp are just opaque, about 5–6 minutes.
In a very large bowl, combine the jicama, black beans, cilantro, scallions, bacon and shrimp and toss with dressing until everything is evenly coated. Serve with tortilla shells or tortilla chips.
bacon recipe courtesy of: Melissa Camero Ainslie, bitchin' camero, Miami, Florida, May 23, 2008
Sunday, March 15, 2009
1406. WARM RUNNER BEAN SALAD with BACON
serves two
250 grams runner beans
1 tablespoon olive oil
3 rashers thickly sliced streaky bacon
1 onion, finely diced
1 clove garlic, finely sliced
2 tablespoons freshly chopped parsley
freshly ground black pepper
Cook runner beans, drain and keep warm. Heat oil in a frying pan and fry bacon over a moderate heat until crisp. Remove bacon to a plate. Sauté onion in oil and bacon fat until soft and starting to colour. Add garlic and sauté for 1 minute more. Crumble or cut bacon into small pieces. Return to pan, add parsley and pepper and then add to the warm beans.
courtesy of: River Nene Organic Vegetables, Sacrewell Lodge Farm, Thornhaugh, Peterborough PE8 6HJ, England
250 grams runner beans
1 tablespoon olive oil
3 rashers thickly sliced streaky bacon
1 onion, finely diced
1 clove garlic, finely sliced
2 tablespoons freshly chopped parsley
freshly ground black pepper
Cook runner beans, drain and keep warm. Heat oil in a frying pan and fry bacon over a moderate heat until crisp. Remove bacon to a plate. Sauté onion in oil and bacon fat until soft and starting to colour. Add garlic and sauté for 1 minute more. Crumble or cut bacon into small pieces. Return to pan, add parsley and pepper and then add to the warm beans.
courtesy of: River Nene Organic Vegetables, Sacrewell Lodge Farm, Thornhaugh, Peterborough PE8 6HJ, England
Tuesday, January 31, 2006
267. VENETIAN BACON and BEAN SALAD
serves 4
6 slices bacon, cooked and coarsely chopped
1/2 7-ounce jar roasted red pepper, drained & coarsely chopped
3 4-cup cherry tomatoes, cut into quarters
1 pound Swiss chard, trimmed and coarsely chopped (or 12 ounces fresh spinach leaves)
2 tablespoons olive oil
1 crushed garlic clove
1 15-ounce can cannellini (white kidney) beans (or Great Northern beans), rinsed and drained
2 tablespoons red wine vinegar
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon sugar
3 tablespoons chopped parsley
2 tablespoons chopped basil leaves
In small bowl, toss together the bacon, red pepper, and tomatoes; set aside. In large skillet heat olive oil over medium-high heat; add the Swiss chard and sauté until almost limp (2-3 minutes). Add garlic, sauté 1 minute; add beans and stir to heat through. Add vinegar, salt, pepper and sugar; stir for 30 seconds and remove from heat. Place mixture on a serving platter, garnish with bacon mixture and herbs. Serve warm or at room temperature. Serve with wedges of focaccia.
courtesy of: Iowa Pork Producers Association, PO Box 71009, Clive, IA 50325, 515/225-7675 FAX: 515/225-0563
6 slices bacon, cooked and coarsely chopped
1/2 7-ounce jar roasted red pepper, drained & coarsely chopped
3 4-cup cherry tomatoes, cut into quarters
1 pound Swiss chard, trimmed and coarsely chopped (or 12 ounces fresh spinach leaves)
2 tablespoons olive oil
1 crushed garlic clove
1 15-ounce can cannellini (white kidney) beans (or Great Northern beans), rinsed and drained
2 tablespoons red wine vinegar
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon sugar
3 tablespoons chopped parsley
2 tablespoons chopped basil leaves
In small bowl, toss together the bacon, red pepper, and tomatoes; set aside. In large skillet heat olive oil over medium-high heat; add the Swiss chard and sauté until almost limp (2-3 minutes). Add garlic, sauté 1 minute; add beans and stir to heat through. Add vinegar, salt, pepper and sugar; stir for 30 seconds and remove from heat. Place mixture on a serving platter, garnish with bacon mixture and herbs. Serve warm or at room temperature. Serve with wedges of focaccia.
courtesy of: Iowa Pork Producers Association, PO Box 71009, Clive, IA 50325, 515/225-7675 FAX: 515/225-0563
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