WARM SALAD WITH EGG AND PANCETTA
This Warm Salad with Egg and Pancetta is brought to us by Cesare Casella, executive chef and owner of Beppe restaurant in New York City. It makes for a satisfying and delicious meal.
Provided by Martha Stewart
Categories Breakfast & Brunch Recipes
Number Of Ingredients 7
Steps:
- In a large skillet, combine oil, herbs, and pancetta. Place over medium heat, and cook until pancetta is transparent, 2 to 3 minutes. Meanwhile, whisk eggs in a small bowl, and season with salt and pepper. Add eggs to the skillet and cook, stirring, with a heatproof rubber spatula, until scrambled. Be sure not to let them become too dry. If you see that they are becoming too dry, remove them from the heat and continue stirring.
- Place greens in a large bowl. Drizzle with the dressing and toss to combine. Add the scrambled eggs; toss to combine. Serve immediately.
SKILLET GREENS WITH RUNNY EGGS, PEAS AND PANCETTA
Whether you serve it for brunch or supper, this dish of skillet-baked eggs, greens and crunchy bits of pancetta is a light but deeply savory meal. In spring, ramps give the chard a particularly pungent kick, but milder scallions work just as well and are a lot easier to find all year round. If you want to make this vegetarian-friendly, skip the pancetta and add a dusting of cheese right at the end. Serve this with a side of toasted country bread or scoop it out onto a bed of buttery polenta.
Provided by Melissa Clark
Categories breakfast, weekday, one pot, vegetables, main course
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Add pancetta and 1 tablespoon oil to a 10-inch skillet and turn the heat to medium. Cook, stirring occasionally, until fat has rendered and the pancetta is golden brown and crisp, about 5 to 7 minutes. Use a slotted spoon to transfer pancetta to a paper towel-lined plate.
- To the same skillet, add remaining 2 tablespoon oil, ramp or scallion whites, and chard stems, and cook until softened, stirring occasionally, about 7 minutes. Stir in garlic, salt and red pepper and cook for another 1 to 2 minutes, until fragrant.
- Add the chard leaves, ramp or scallion greens, and broth, set the heat to medium-low, and cook partly covered, until very soft and silky, stirring occasionally, about 20 minutes. If using fresh peas, add them during the last 5 minutes of cooking; if using frozen peas, stir them in when the greens are cooked.
- Crack eggs into the greens. Season eggs with salt and pepper, then cover pan completely and cook until eggs are cooked to taste, 5 minutes for very runny, 7 minutes for jammy. Sprinkle with pancetta and serve with toast if you like.
GREEN SALAD WITH HARD-COOKED EGGS
Keep your cool this summer by turning off the oven. This delicious green salad topped with cubes of Havarti cheese and slices of hard-cooked eggs is easy to make, and hearty enough to serve as a main course.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 20m
Number Of Ingredients 9
Steps:
- Cut romaine lettuce into bite-size pieces; place in a large bowl. Add grape tomatoes, celery, and cubed dill-flavored Havarti cheese.
- In a small bowl, whisk together Dijon mustard and fresh lemon juice; whisk in olive oil in a steady stream until emulsified. Season with coarse salt and ground pepper.
- Pour dressing over salad, and toss to combine. Serve topped with hard-cooked eggs. (See cook's note.)
SAUTEED MUSTARD GREENS WITH PANCETTA
Provided by Kelsey Nixon
Categories side-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add the pancetta and saute until crisp. Transfer to a paper towel-lined plate. Add the remaining 1 tablespoon oil to the skillet along with the garlic and shallots and cook, stirring occasionally, until softened and golden brown. Fill the skillet with the mustard greens (as many as will fit), sprinkle generously with salt and pepper and continue cooking until wilted, just a couple of minutes. As the greens cook, add the remaining greens, lemon zest and juice to the skillet, cooking until the greens are completely wilted. Remove from the heat, transfer to a warm serving platter and top with the crispy pancetta. Serve right away.
WARM CHANTERELLE AND PANCETTA SALAD
Provided by Food Network
Time 55m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Cook pancetta in a medium saute pan over low heat until crisp, about 20 minutes. Drain on paper towels, then transfer to a large bowl. Pour off fat from pan (a thin film will remain). Increase heat to medium, add shallots to pan, and cook until tender, about 15 minutes.
- Increase heat to high; add chanterelles and pine nuts and saute until both are lightly browned, about 5 minutes. Transfer mixture to bowl with pancetta.
- In the same pan, warm oil over medium heat, then whisk in lemon juice and vinegar and heat through, scraping up the flavorful browned bits from the bottom of the pan.
- Add mixed greens to bowl with pancetta, chanterelles, and shallots. Add the warm vinaigrette and toss salad well. Divide between 4 plates and season to taste with pepper.
BABY GREENS WITH A WARM GORGONZOLA DRESSING
This was the result of an attempt to imitate a salad dressing at a restaurant. I did modify it to include bacon and I serve it warm. The dressing is also fantastic over gnocchi or tortellini.
Provided by Cheri
Categories Salad Green Salad Recipes Mixed Greens Salad Recipes
Time 30m
Yield 6
Number Of Ingredients 9
Steps:
- Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate; crumble and set aside.
- Combine the olive oil, red wine vinegar, white sugar, salt, garlic, and Gorgonzola cheese in a blender; blend until smooth. Pour the dressing into a small saucepan over medium-low heat and warm gently.
- Toss the baby greens, almonds, and crumbled bacon together in a salad bowl; drizzle dressing over salad and toss to coat. Serve immediately.
Nutrition Facts : Calories 361.9 calories, Carbohydrate 11.6 g, Cholesterol 16.6 mg, Fat 33.3 g, Fiber 1.4 g, Protein 5.6 g, SaturatedFat 6.3 g, Sodium 634.1 mg, Sugar 8.8 g
WARM BREAD SALAD OF CRISPY PANCETTA, PARMESAN AND POACHED EGG
This is a Jamie Oliver Recipe for a really tasty and 'posh' looking salad. You will want about 3 large handfuls of rocket. The lettuce should be Oak leaf lettuce if you can get it. But you can use any salad leaves you like. The pancetta must be thinly sliced, or you can use thin sliced dry-cured smoked streaky bacon.
Provided by Jan-Luvs2Cook
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 200°C/400°F/Gas6.
- Leave the eggs in their shells at this point (you will need to poach them later on).
- Shave the parmesan with a vegetable peeler and put to one side.
- Peel and slice the garlic.
- Remove the crusts from the ciabatta and discard. Tear the bread into finger sized pieces.
- Put them on a baking tray and drizzle with a little olive oil and toss with the garlic and seasoning.
- Bake for 10 minutes until the bread is crisp.
- Lay the pancetta over the bread and bake for about 5 more minutes - until that's also crispy.
- Mix the lemon juice with 8 tablespoons of olive oil and season.
- Put a big pan of unsalted water on to boil.
- In a large bowl, toss the salad leaves, pancetta, bread and the dressing together.
- Divide between 4 plates.
- When the pan is simmering, gently crack the 4 eggs into the simmering water to poach.
- Simmer for 4 minutes if you like a soft egg, or to your liking.
- Place an egg on top of each salad and add the parmesan shavings.
- Serve straight away - Don't let the eggs get cold!
Nutrition Facts : Calories 225.8, Fat 12.5, SaturatedFat 5.9, Cholesterol 233.5, Sodium 528.1, Carbohydrate 10.2, Fiber 3.6, Sugar 3, Protein 19.7
WARM GREEN BEAN AND PANCETTA SALAD
Yield Serves 6
Number Of Ingredients 7
Steps:
- Cook beans in large pot of boiling salted water until crisp-tender. Drain. Rinse with cold water and drain well. Pat dry. (Can be prepared 1 day ahead. Chill.)
- Cook pancetta in heavy large skillet over medium heat until crisp, stirring often. Transfer pancetta to paper towels, using slotted spoon. Pour off all but 1 1/2 tablespoons fat from skillet. Add shallots and chopped rosemary to skillet and cook over medium heat 2 minutes, stirring often. Add beans and stir to coat. Add oil and lemon juice and stir until beans are heated through. Season with salt and pepper. Sprinkle with pancetta. Garnish with rosemary sprigs if desired.
SALAD GREENS WITH WARM EGGS AND PANCETTA
Scrambled eggs with Italian bacon, tossed with greens and a delicious homemade vinaigrette. Great breakfast, lunch or supper.
Provided by sugarpea
Categories Breakfast
Time 15m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Whisk together the olive oil, vinegars, wine, salt, and pepper until the oil is emulsified; set aside.
- In a skillet, saute the herbs and pancetta in the oil over medium heat, 2-3 minutes until the pancetta is transparent; whisk eggs and season with salt and pepper; pour eggs into the skillet and scramble until just cooked; set aside.
- Place greens into serving bowl and drizzle with dressing to taste; toss to combine; add eggs and toss to combine; serve immediately.
Nutrition Facts : Calories 289.9, Fat 27.4, SaturatedFat 5.1, Cholesterol 279, Sodium 107.6, Carbohydrate 0.9, Sugar 0.6, Protein 9.4
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