Category

Bacon

The New Wedge Salad

The New Wedge Salad

By | Bacon, Easy Dinners, Meat + Poultry, Salads, Side Dishes, Summertime Favorites, Vegetables | 2 Comments

The New Wedge Salad

Turn the classic wedge salad into a main course by adding diced pancetta, roasted beets and protein-rich hazelnuts.

Ingredients

  • Red and golden beets
  • Kosher salt
  • Olive oil
  • 3/4 lb pancetta
  • Iceberg Lettuce
  • Hazelnuts
  • Roquefort cheese
  • Lemon Parsley Vinaigrette
  • 1/4 c fresh lemon juice
  • 1/2 clove minced garlic
  • 1/2 tsp black pepper
  • 1 tsp sugar
  • 1 tbsp flat-leaf parsley, chopped
  • Extra-virgin olive oil

Instructions

  1. For Salad
  2. Wrap beets, a sprinkling of kosher salt and a little olive oil in aluminum foil. Roast at 375 until tender, about 1 hr. Set aside to cool Dice pancetta into 1/2-inch pieces. Cook in a skillet over medium heat until fat is rendered and pancetta is golden and cooked, about 20 min. Reserve a few tablespoons for the fat.
  3. Slice iceberg lettuce and serve with pancetta, sliced beets, toasted hazelnuts, crumbled Roquefort cheese and Lemon Parsley Vinaigrette.
  4. For Vinaigrette
  5. Stir together lemon juice, garlic, black pepper, sugar and flat-leaf parsley. Combine reserved pancetta fat and enough extra-virgin olive oil to make 1/2 cup and whisk into dressing.
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The New Wedge Salad

You know what the Classic Wedge is. Your mind probably goes straight to rich blue cheese dressing and, if you’re lucky, crispy bacon bits. The iceberg lettuce is just the vehicle we wisely use to get the other ingredients into our mouths!

Change perfection? I think you will like where I’m going with this.
I made the iconic side salad worthy of a meal by swapping bacon for meaty pancetta and adding crunchy hazelnuts and roasted beets. Dress it with a tangy, lemon parsley vinaigrette, but don’t forget the blue cheese! Keep it classic with big, creamy pieces of Roquefort.

All the salty, rich, crunchy tastes we want…just new!

The New Wedge Salad

 

The New Wedge Salad with recipe

Recipe by Tara Bench. Originally published in Ladies’ Home Journal August 2011. Photography Yunhee Kim. Food Styling Paul Grimes.

Bacon Chicken Sandwich

Sweet & Spicy Bacon Chicken Sandwich

By | Bacon, Chicken, Easy Dinners, Grilling + BBQ, Main Dish, Pork, Sandwiches, Summertime Favorites, Uncategorized | No Comments

Sweet & Spicy Bacon Chicken Sandwich

A slightly spicy and sweet pepper jelly is the secret to this ultimate chicken sandwich. Well…and the bacon!
Pounding the chicken thin before grilling makes it the perfect thickness for stacking…with bacon. No slicing and mess required.
Make sure you assemble these quickly, as cooked bacon laying around doesn’t last long. (wink)

 

Sweet & Spicy Bacon Chicken Sandwich

Prep Time: 20 minutes

Total Time: 20 minutes

Yield: Serves 4

These easy sandwiches mix a little salty bacon with sweet and spicy pepper jelly for the perfect combination.

Ingredients

  • 4 boneless chicken breast halves, cut in half horizontally
  • Garlic salt and ground black pepper
  • 4 slices Havarti cheese
  • 8 slices country white bread, toasted
  • 4 tbsp mayonnaise
  • 4 tbsp pepper jelly
  • 8 slices cooked bacon
  • 2 cups baby arugula

Instructions

  1. Heat grill, or grill pan to medium high. Pound chicken to create thin cutlets about ¼ inch thick. Season with garlic salt and pepper and grill until cooked through, 4 to 6 min. Place one cheese slice on top of each cutlet to melt.
  2. To make each sandwich, spread one piece of toast with mayonnaise and one piece with a generous layer of pepper jelly. Fill with chicken, bacon and arugula.
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Recipe by Tara Bench, original published in Ladies’ Home Journal, Sept/12. Photo credit Peden + Munk. Food Stylist Paul Grimes