Warm Spinach Salad With Pork Milanese Recipes

SPINACH SALAD WITH WARM BACON-MUSTARD DRESSING

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.

WARM SPINACH SALAD WITH SOY VINAIGRETTE

Steps:

• Preheat oven to 450 degrees. Whisk together soy sauce, vinegar, Dijon, honey, and oil. Season with salt and pepper. On a rimmed baking sheet, toss mushrooms with 2 tablespoons dressing. Roast, stirring once, until browned, about 15 minutes. Remove from oven; add spinach, carrots, and remaining dressing directly to hot baking sheet. Season with salt and pepper, toss to coat, and serve.

WARM SPINACH SALAD

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.

PORK MILANESE WITH WARM AUTUMN SALAD

Steps:

• Preheat oven to 180 degrees F or the lowest it will go.
• Set up a standard breading procedure by placing the flour, egg, and panko mixed with the grated pecorino in separate wide flat containers. Season the pork generously with salt on both sides. Using 1 hand for wet ingredients and the other hand for dry ingredients coat the meat in the flour, then in the eggs, and then in the bread crumbs, pressing the panko onto the pork to adhere. Set aside until ready to cook.
• In a large skillet over medium heat, add olive oil until it is about a 1/2-inch deep. Check the temperature of the oil by dipping the edge of the pork into the oil, if it does not sizzle and bubble STOP and WAIT! Check it again in another minute. If the oil is smoking it is too hot. When the oil is at the proper temperature gently add the pork. Do not crowd the pan or you will end up with greasy pork; it may be necessary to work in batches. When the pork is beautifully golden brown and cooked through, remove them from the pan and blot on paper towels. Put them on a baking sheet, sprinkle with salt and put them in a warm oven.
• In another large skillet over medium-high heat, pour in a thin layer of olive oil. Add the onions, season with salt, and cook them for 3 to 4 minutes. Add the mushrooms, season with salt, and cook until they are soft and wilted, about 3 to 4 minutes. If the pan is looking dry add another few drops of olive oil. Toss in the apples and remove the pan from the heat. Add the escarole and radicchio and toss with the vinegar and more olive oil and salt, if needed.
• Arrange a piece of pork in the center of each plate and top with the salad. Sprinkle with the shaved pecorino and pumpkin seeds. You rock!

PORK MILANESE

Steps:

• Preheat oven to 200º.
• Coarsely crush the panko in large shallow bowl. Add cheese to the panko and mix.
• Lightly beat eggs in another large shallow bowl.
• Sprinkle the pork generously with salt and pepper.
• Dip pork, 1 piece at a time in the egg, allow excess to drip off, then dredge in the crumb & cheese mixture, patting to coat completely.
• Place the pork on a small baking sheet.
• Heat 1/4 cup of oil in large skillet over medium-high heat. Add half of the pork to hot oil and cook until golden brown (about 3 minutes per side).
• Transfer to cooling rack placed on clean baking sheet and keep them warm in oven.
• Add the remaining 3 TBS of oil to the skillet and fry the remaining pork.
• Transfer pork to serving platter and garnish with the lemon wedges.

WARM SPINACH SALAD

Steps:

• Heat oil in a skillet and sautee the bacon until the pieces are golden brown. Remove from the heat.
• Mix spinach, mushrooms and onion in a glass or ceramic bowl. (Do not use wood - it will soak up the warm dressing.)
• Toss salad ingredients with the vinegar.
• Reheat the bacon and drippings in the skillet and pour over salad. Toss thoroughly then cover the salad with the overturned skillet for about 30 seconds. Toss again.
• Season with pepper, crumble sieved hard-cooked egg yolk on the salad and serve.

WARM SPINACH SALAD

Steps:

• Wash and drain spinach greens well, lighly squeeze excess water from leaves with paper towels.
• Blend together vinegar, water, mustard and Splenda.
• Finely dice bacon and cook in a medium sized saucepan over medium heat until crisp, approximately 3-4 minutes.
• Add onion and garlic and continue to cook over medium high heat for 1-2 minutes.
• Add the vinegar mixture and simmer 1 minute.
• Pour dressing over spinach, toss well.
• Divide onto 4 chilled salad plates and sprinkle with croutons.
• Serve immediately.

WARM SPINACH SALAD

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.

SPINACH SALAD WITH WARM BACON DRESSING

Steps:

• In a skillet, cook bacon over medium heat until crisp, stirring occasionally. Using a slotted spoon, remove bacon to paper towels. Discard all but 1 tablespoon drippings., Add vinegar, garlic, brown sugar, mustard and seasonings to drippings; heat through, stirring to blend. Transfer to a small bowl; gradually whisk in oil. Stir in half of the bacon., Place spinach, onion and eggs in a large bowl; toss with warm dressing. Sprinkle with remaining bacon; serve immediately.

WARM SPINACH AND CHORIZO SALAD

Steps:

• Preheat oven to 450 degrees. On a rimmed baking sheet, arrange baguette pieces in a single layer and bake until croutons are golden, 5 to 7 minutes. Meanwhile, place spinach in a large bowl. In a large skillet, heat olive oil over medium. Add chorizo and cook until fat is rendered and sausage is slightly crisp, 3 to 4 minutes. Add chopped chestnuts and cook 2 minutes. Add sherry vinegar, swirl to combine, and pour over spinach. Add croutons and toss well to combine. Serve immediately.