CAESAR SALAD WITH SPICY PANCETTA AND CORNBREAD CROUTONS
This recipe marks the first time I remember making something and feeling the essence of timing in cooking: the buttered dish, the preheated oven and the melted butter cooling slightly while I gathered and blended all the other ingredients. SO satisfying.
Provided by Alex Guarnaschelli
Categories side-dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 22
Steps:
- For the cornbread: Preheat the oven to 400 degrees F.
- Whisk together the cornmeal, flour, sugar, baking powder, salt and baking soda in a large bowl. Whisk in the buttermilk, milk and eggs. Whisk in the melted butter.
- Coat the sides and bottom of a 9-inch skillet with the remaining butter. Pour the batter into the skillet and bake until the center is firm and a cake tester or toothpick inserted in the center comes out clean, 20 to 25 minutes. Let cool. Cut half of the cornbread into cubes. (Devour the other half with butter and jam.)
- For the dressing: Combine the mustard, garlic, a pinch salt and about 1 teaspoon coarsely ground pepper in a food processor. Pulse to blend. With the machine running, pour the lemon juice and caper juice into the mix. Slowly pour in the olive oil and then the canola oil. Transfer the dressing to a bowl. Taste for seasoning. Too lemony? Add more oil. Too oily, add more lemon. Stir in the anchovies, anchovy oil and a few tablespoons grated Parmesan. Refrigerate. (See Cook's Note.)
- For the salad: Preheat the oven to 375 degrees F.
- Spread the cornbread cubes on a baking sheet and bake until browned and toasty, 10 to 12 minutes.
- Add about three quarters of the dressing to a large bowl and toss the romaine with the dressing. Grate some Parmesan over the leaves. Use a tea strainer or sifter to sprinkle the pancetta with an even, light layer of the cayenne. Top with salad with the pancetta and warm cornbread croutons and serve immediately.
WARM BREAD SALAD
This is, quite possibly, the bread salad to end all bread salads. Judy Rodgers, the legendary chef and bread lover, developed it to serve alongside roast chicken, but it's perfect paired with any roast meat. Bread chunks are mixed with a sharp vinaigrette, softened currants, toasted pine nuts and lightly cooked scallions and garlic. Everything is piled into a roasting pan then slid into the oven just before the chicken comes out and stays in while the chicken rests (if you're not making it with chicken, heat the oven to 450, turn it off and pop the salad in for 15 minutes). At the last minute, toss the bread mixture with arugula and vinaigrette. Top with your meat of choice (or not) and dig in.
Provided by Florence Fabricant
Categories salads and dressings, appetizer, side dish
Time 1h
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place currants in a small dish, add red wine vinegar and 1 tablespoon warm water, and set aside. Heat broiler. Place pine nuts in small baking dish, and toast under broiler until very lightly colored. Set aside.
- Cut bread into three or four large chunks. Closely trim off most of the crust and reserve, if desired, to toast and use for bread crumbs or to float in soup. Brush bread all over with 2 tablespoons olive oil. Briefly broil bread chunks, turning until crisp and golden on surface. Remove from oven, trim off any charred tips, and tear chunks into irregular pieces, from 2-inch wads to large crumbs. You should have 4 cups. Place in wide metal, glass or ceramic salad bowl.
- Whisk 1/4 cup olive oil with 1 1/2 tablespoons Champagne vinegar. Season with salt and pepper. Drizzle 1 1/2 tablespoons of this dressing over bread and toss.
- Place one tablespoon olive oil in a small skillet. Add garlic and scallions, and cook, stirring constantly, over low heat until softened but not colored. Add to bread and fold in. Drain currants and fold in. Add pine nuts and fold in. Drizzle salad with stock or water, and fold in. Taste a couple of pieces of bread. Add a little more vinegar, salt and pepper if necessary. Toss well, and transfer to a 4-cup baking dish. Tent lightly with foil. Do not wash salad bowl. Set salad aside until about 30 minutes before serving time.
- Heat oven to 450 degrees. Place bread salad in oven, turn off heat, and leave for 15 minutes. Return salad to bowl. Add greens, remaining vinaigrette, and enough of remaining olive oil so bread is not dry. Toss again. Serve with grilled or roasted meat.
Nutrition Facts : @context http, Calories 473, UnsaturatedFat 26 grams, Carbohydrate 38 grams, Fat 32 grams, Fiber 5 grams, Protein 10 grams, SaturatedFat 4 grams, Sodium 434 milligrams, Sugar 7 grams, TransFat 0 grams
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 GOAT CHEESE AND PANCETTA SALAD
Provided by Michael Chiarello : Food Network
Categories appetizer
Time 15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a small bowl, combine dried cherries with warm water to cover. Set aside to soften.
- In a medium skillet over medium-low heat, add 1 tablespoon olive oil and pancetta. Cook until fat is rendered, about 6 minutes. Drain pancetta on paper towels and discard all but 1 tablespoon of fat from the skillet.
- Add 2 tablespoons of olive oil to the skillet and increase heat to medium-high. Return pancetta to pan and cook until crispy. Add garlic and cook until just golden, about 1 minute. Reduce heat, add thyme and stir well. Add 15 good turns of black pepper. Add vinegar, return pan to heat, and deglaze pan, scraping up all the brown bits that cling to the bottom and sides of the pan. Simmer until vinegar reduces by half. Whisk in porcini oil. Season with salt.
- Put mixed greens in a salad bowl. Crumble the goat cheese over the greens. Quickly toss mixture with pancetta dressing so greens barely wilt. Drain cherries. Add cherries, toss again. Immediately transfer to plates and serve.
ITALIAN-STYLE SALAD WITH CRISP PANCETTA
Throw a new spin on tricolore salad by adding artichokes to the traditional mozzarella cheese, tomatoes and basil
Provided by Katy Greenwood
Categories Main course
Time 15m
Number Of Ingredients 9
Steps:
- Heat a non-stick frying pan and cook the pancetta on each side for 2-3 mins until crisp. Set aside to cool. Mix together the dressing ingredients and season.
- Arrange the mozzarella, tomatoes and artichokes on a serving plate. Tear the pancetta into bite-sized pieces and scatter over, followed by the basil leaves. Drizzle with the dressing and serve with crusty bread.
Nutrition Facts : Calories 387 calories, Fat 32 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 18 grams protein, Sodium 2.1 milligram of sodium
OUT OF THIS WORLD SCRAMBLED EGGS
Make and share this Out of This World Scrambled Eggs recipe from Food.com.
Provided by Perfect Pixie
Categories Breakfast
Time 5m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- whisk lighlty the eggs with the milk.
- melt butter in pan.
- add whisked eggs.
- leave for 1 minute to start to set.
- VERY IMPORTANT: do not stir, you must lift.
- lift the eggs gently until all of the egg is cooked.
- serve on whatever toast you like, or muffins and splash some Lee and Perrins over it.
Nutrition Facts : Calories 188.6, Fat 13.9, SaturatedFat 5.9, Cholesterol 384.2, Sodium 210.7, Carbohydrate 2, Sugar 0.7, Protein 13.1
ITALIAN BREAD SALAD
Choose a mix of many-colored heirloom tomatoes for this Italian bread salad, also known as panzanella. Italian country bread makes the salad a little heartier than most.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 30m
Number Of Ingredients 12
Steps:
- In a large bowl, whisk together oil and lemon juice; season with salt and pepper. Add tomatoes, cucumber, fennel, onion, and olives. Toss to combine. Refrigerate for at least 1 hour and up to 4 hours.
- Heat broiler with rack set 4 inches from heat. On a baking sheet, toast bread until light brown on both sides, 1 to 2 minutes a side. Place the bread on a work surface and rub cut side of garlic against bread. Discard garlic. Cut bread into 2-inch pieces.
- To serve: Place bread in four shallow bowls. Top with tomato salad and scatter basil and cheese over top.
Nutrition Facts : Calories 395 g, Fat 25 g, Fiber 7 g, Protein 13 g
WARM BREAD SALAD OF CRISPY PANCETTA, PARMESAN & POACHED EGG
Steps:
- 1. Preheat oven to 400 F. 2. Remove crusts from ciabatta and discard, then tear into finger-sized pieces. Place on a baking sheet, drizzle with a little olive oil and toss with garlic, salt and pepper. Bake for 10 minutes until crisp, then lay the pancetta over the bread and bake for 5 more minutes until crispy. 3. Mix lemon juice with 8 Tbsp of oil and season with salt and pepper. 4. Poach your eggs. 5. In a large bowl toss the salad leaves, pancetta, bread and dressing together. Divide between 4 plates. Place an egg on each salad and shave Parmesan over the top.
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