SPINACH, PEAR AND PANCETTA SALAD - BOBBY FLAY
Another recipe from Bobby Flay. This is a wonderful salad. Serve it with Mesa Grill's Pumpkin Soup With Mexican Cinnamon Creme Fraiche for a fantastic fall meal.
Provided by Simply Chris
Categories Spinach
Time 10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Saute pancetta or bacon in skillet over medium heat until crisp.
- Drain on paper towels.
- Pour all but 1 tablespoon of the drippings out.
- Add shallots and cook until soft.
- Add vinegar, mustard and thyme, whisk to blend.
- Add oil and whisk to blend.
- Season with salt and pepper.
- Keep warm.
- Combine spinach, pears, red onion and pancetta in a large bowl.
- Toss with enough dressing to coat.
Nutrition Facts : Calories 194.9, Fat 13.9, SaturatedFat 1.9, Sodium 72.1, Carbohydrate 17.9, Fiber 4.5, Sugar 9.2, Protein 2.7
MESA GRILL'S PUMPKIN SOUP WITH MEXICAN CINNAMON CREME FRAICHE AND TOASTED PUMPKIN SEEDS WITH SPINACH, PEAR AND PANCETTA SALAD
Steps:
- Heat the butter in a medium stockpot over medium heat. Add the onions, garlic, carrots and celery and cook until soft. Add the water and bring to a boil. Reduce heat and simmer for 20 to 30 minutes. Strain the stock into a clean medium saucepan and whisk in the pumpkin puree until smooth. Bring to a simmer and add the 1/4 teaspoon cinnamon, spices, honey and chipotle. Cook for 15 to 20 minutes. Add water, if the soup is too thick. Remove from the heat and whisk in 1/4 cup of the creme fraiche and season with salt and pepper to taste. Mix together the remaining creme fraiche and remaining 1 teaspoon cinnamon until combined. Divide the soup among 4 bowls and garnish with the cinnamon creme fraiche and a handful of pumpkin seeds.
- For the Spinach, Pear and Pancetta Salad: Saute pancetta in skillet over medium heat until crisp. Drain on paper towels. Pour all but 1 tablespoon of the drippings out. Add shallots and cook until soft. Add vinegar, mustard and thyme; whisk to blend. Add oil and whisk to blend. Season with salt and pepper. Keep warm. Combine spinach, pears, red onion and pancetta in a large bowl. Toss with enough dressing to coat.
WARM SPINACH SALAD WITH PANCETTA DRESSING
Steps:
- Combine the spinach and red onions in a large bowl.
- Heat the olive oil in a medium saute pan over medium-high heat until hot and shimmering. Add the mushrooms and salt to taste, and cook, stirring with a wooden spoon, until they start to release their moisture and begin to shrink, 2 to 3 minutes. Now let the mushrooms cook undisturbed until their liquid evaporates and they have turned deep golden brown on one side, 5 to 7 minutes. Stir and continue cooking until nicely browned on both sides, 3 to 5 minutes more. With a slotted spoon, remove the mushrooms from the pan and toss with the spinach and onions.
- In a separate, heavy-bottomed saucepan, cook the pancetta over medium-low heat until dark and crispy, about 15 minutes. Remove from the pan with a slotted spoon and reserve.
- To the rendered fat in the pan, add the vinegar, honey and mustard. Bring to a boil and whisk to combine. Add salt and pepper to taste and then pour the warm dressing over the spinach, mushrooms and onions. Add the reserved pancetta and toss to distribute the heat and dressing.
- Serve in a salad bowl, garnished with pine nuts.
PEACH AND ARUGULA SALAD WITH CRISPY PANCETTA AND GORGONZOLA
Provided by Bobby Flay
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the olive oil in a medium saute pan over medium heat. Add the pancetta and cook until golden brown and crispy. Remove the pancetta with a slotted spoon to a paper towel-lined plate, and reserve the oil.
- Vinaigrette: Whisk together the lemon juice, balsamic vinegar, and honey in a large bowl and season with salt and pepper.
- Toss the peaches with some of the vinaigrette add the arugula and toss to combine. Transfer the greens to a platter, top with the peach halves and sprinkle the top with the gorgonzola and crispy pancetta. Serve with toast schmeared with fig preserves and gorgonzola.
SPINACH, PEAR AND PANCETTA SALAD
Steps:
- Sauté pancetta in nonstick skillet over medium heat until crisp, about 6 minutes. Drain on paper towels. Pour drippings in skillet into bowl. Add shallots, vinegar, mustard and thyme; whisk to blend. Add oil; whisk to blend. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before continuing.)
- Combine spinach, pears, red onion and pancetta in large bowl. Toss with enough dressing to coat. Surround salad with radicchio leaves and serve.
SPINACH SALAD WITH MEYER LEMON CAESAR DRESSING AND FLATBREAD CROUTONS
Provided by Bobby Flay
Categories appetizer
Time 5h25m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- Place lemon juice, garlic, mustard, mayonnaise, anchovies, red wine vinegar, salt, and a good amount of freshly ground black pepper in a blender and blend until smooth. With the motor running, slowly add the oil and blend until emulsified. Add the grated cheese and blend for a few seconds to incorporate.
- Place spinach in a large bowl, add dressing, and toss to coat each leaf. Add Flatbread Croutons and toss again. Top with shaved Parmesan and serve immediately.
- Flatten flatbread dough, gently press into a large rectangle, brush liberally with olive oil, season with salt and pepper, and throw on grill. Grill on both sides until golden brown. Cut into strips about 2 to 3 inches long and 1/4-inch wide.;
- Mix water and yeast in a large bowl and let stand 5 minutes to proof. Gradually pour in 2 cups of the flour and stir to incorporate. Mix for about 1 minute to form a sponge. Let stand, covered, for at least 1 hour.
- Put sponge in the bowl of a stand mixer. Using the dough hook, add the salt and oil, then add the flour, 1/2 cup at a time, to form a dough. Remove from bowl and knead. Place in a clean oiled bowl and let rise, slowly, about 2 1/2 hours. Divide dough into 4 balls, if desired, let rise again for 1/2 hour, and then roll out as desired.
NANCY'S SPINACH SALAD
Steps:
- For the dressing: In a food processor, chop onion, add all other ingredients except oil, and blend. Slowly add the oil, refrigerate for 1 day.
- For the Salad: Mix all of the ingredients in a bowl and toss with dressing.
SPINACH AND PEAR SALAD
Make and share this Spinach and Pear Salad recipe from Food.com.
Provided by kate_nyc
Categories Pears
Time 20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Toss the spinach, pear slices, onion and blue cheese in a large salad bowl.
- Heat the oil and vinegar in a small saucepan over a medium heat until the mixture is just steaming. Pour over the salad and toss until the spinach wilts slightly.
- Season with salt and pepper to taste and serve immediately.
Nutrition Facts : Calories 153.4, Fat 10.3, SaturatedFat 1.8, Cholesterol 2.1, Sodium 99.9, Carbohydrate 15, Fiber 4.1, Sugar 7.9, Protein 3.1
SPINACH-PEAR SALAD
I love spinach, and have developed quite a fondness for pears lately. This salad was posted by Bonnie Lloyd in the cookbook "June Fete Fare". Cooking time is the time it takes to toast the pecan halves.
Provided by breezermom
Categories Spinach
Time 20m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Mix the first 10 ingredients together, preferably with a food processor or blender so that it mixes well. Set the dressing aside.
- Remove and discard the stems from the spinach leaves. Wash spinach, and pat dry with paper towels. Combine the spinach, pears, raisins, and pecans in a large bowl. Pour reserved dressing over salad, and toss gently. Serve immediately.
SPINACH AND PEAR SALAD
You can either toss this salad or serve it arranged on individual plates. If you are arranging it on plate, be sure to toss a small amount of dressing with pears to keep them from browning.
Provided by SharleneW
Categories Thanksgiving
Time 20m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In a 6- to 8-inch frying pan over medium heat, stir hazelnuts often until golden under skins, 5 to 10 minutes.
- Pour onto a towel and let stand until cool enough to handle.
- Rub nuts in towel to remove ay loose skins.
- Lift nuts from towel and reserve; discard skins.
- Coarsely chop nuts.
- In a large bowl, whisk vinegar, oil and mustard to blend.
- Cut pears lengthwise into quarters and core.
- Cut quarters lengthwise into thin slices.
- Drop slices into bowl and mix to coat with dressing.
- (this step helps keep pears from browning) Add spinach and mix gently.
- Sprinkle with blue cheese and roasted nuts and mix gently.
- Add salt and pepper to taste.
Nutrition Facts : Calories 285.7, Fat 22, SaturatedFat 4.4, Cholesterol 12.7, Sodium 311.8, Carbohydrate 18.3, Fiber 5.4, Sugar 9.3, Protein 7.9
SPINACH AND PEAR SALAD
From Cooking Light (October 2001). I love pears, and they are wonderful in salads. Some feta and/or some nuts (pecans, walnuts) would also be good in this.
Provided by Vino Girl
Categories Spinach
Time 15m
Yield 5 serving(s)
Number Of Ingredients 9
Steps:
- Combine first 6 ingredients in a small bowl, stirring with a whisk.
- Place the pear slices in a large bowl.
- Spoon 1 tablespoon dressing over pears; toss to coat.
- Add the remaining dressing, spinach, and onion; toss to coat.
Nutrition Facts : Calories 71.9, Fat 3, SaturatedFat 0.4, Sodium 61.3, Carbohydrate 11.4, Fiber 2.3, Sugar 7.3, Protein 1.7
More about "spinach pear and pancetta salad bobby flay recipes"
SPINACH, PEAR, AND PANCETTA SALAD RECIPE -SUNSET …
From sunset.com
4/5 (2)Estimated Reading Time 1 minServings 4Calories 236 per serving
- In a small frying pan over medium-high heat, cook pancetta, stirring often, until crisp, 2 to 3 minutes. Transfer to a paper towel to drain.
- Discard all but 1/2 tbsp. fat from pan. Add shallot and stir over medium-high heat until soft, 1 to 2 minutes. Remove from heat and whisk in oil, vinegar, mustard, and thyme. Season with salt and pepper.
- Put spinach and sliced pear in a large bowl and gently toss with dressing. Arrange salad on plates. Crumble goat cheese on top and sprinkle with pancetta.
BOBBY FLAY CREAMED SPINACH RECIPE - CREATE THE MOST AMAZING …
From recipeshappy.com
SPINACH AND PEAR SALAD RECIPE | MYRECIPES
From myrecipes.com
PEAR SPINACH SALAD WITH VINAIGRETTE RECIPE | RECIPES.NET
From recipes.net
BOBBY FLAY PORK SHOULDER RECIPES - FOOD NEWS
From foodnewsnews.cc
BOBBY FLAY CAESAR SALAD RECIPE - ALL INFORMATION ABOUT HEALTHY …
From therecipes.info
BOBBY FLAY CHILI AND BEANS RECIPE - FOOD NEWS
From foodnewsnews.com
BOBBY FLAY'S SHRIMP 'N GRITS RECIPE - FOOD NEWS
From foodnewsnews.com
SPINACH PEAR AND PANCETTA SALAD | DIABETIC CONNECT
From mastercook.com
SPINACH PEAR SALAD RECIPE
From crecipe.com
BOBBY FLAY SPINACH RECIPES - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
31 SPINACH AND BOBBY FLAY RECIPES - FOOD NEWS
From foodnewsnews.com
SPINACH, PEAR AND PANCETTA SALAD - BOBBY FLAY RECIPE - FOOD.COM
From pinterest.co.uk
SPINACH, PEAR AND PANCETTA SALAD | RECIPE | MISO BUTTER, RIBEYE, …
From pinterest.com
SPINACH, PEAR, AND PANCETTA SALAD - SUNSET.COM
From sunset.com
SPINACH AND PEAR SALAD RECIPE
From crecipe.com
SPINACH, PEAR, AND PANCETTA SALAD - GLUTEN FREE RECIPES
From fooddiez.com
SPINACH, PEAR AND PANCETTA SALAD | RECIPE | RIBEYE, MISO BUTTER, …
From pinterest.com
PEAR SPINACH SALAD RECIPE
From crecipe.com
25 RECIPES - BOBBY FLAY IDEAS | BOBBY FLAY, BOBBY FLAY RECIPES, …
From pinterest.com
SPINACH-PEAR SALAD RECIPE
From crecipe.com
10 BEST BOBBY FLAY SOUP RECIPES - FOOD NEWS
From foodnewsnews.com
BOBBY FLAY KALE SPINACH SALAD - ALL INFORMATION ABOUT HEALTHY …
From therecipes.info
21 BOBBY FLAY SALAD DRESSING RECIPES - FOOD NEWS
From foodnewsnews.com
BOBBY FLAY SPANISH RICE RECIPE - THERESCIPES.INFO
From therecipes.info
PEACH AND ARUGULA SALAD WITH CRISPY PANCETTA AND GORGONZOLA : …
From cookingchanneltv.com
SPINACH, PEAR, AND PANCETTA SALAD RECIPE
From crecipe.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love