Crunchy Green Salad With Goat Cheese And Warm Bacon Vinaigrette
Serves: 2
Keyon Hand
1 January 1970
Based on User reviews:
56
Spice
53
Sweetness
55
Sourness
48
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
2 tbsps
Garlic (minced)1 cup
Shallot (chopped)6 tbsps
Light Brown Sugar (packed)6 tbsps
Balsamic Vinegar1 cup
Virgin Olive Oil (extra)6 tbsps
Freshly Squeezed Orange Juice4 tsps
Chives (chopped)1 cup
Freshly Grated ParmesanDirections:
1
Put potatoes in a saucepan and cover with cold water
2
Cover the pan and bring to a boil over high heat
3
Uncover and boil until the potatoes are tender, between 12 to 15 minutes
4
While the potatoes are cooking, make the dressing
5
In a skillet, saute the bacon over a medium-high heat until most of the fat has been rendered and the bacon is golden and beginning to crisp, about 5 minutes
6
Turn off the heat and pour off the fat into a glass-measuring cup
7
Remove the bacon from the pan and let drain on paper towels
8
In the skillet, with its thin coat of bacon fat, add the garlic and shallots and cook over medium heat, stirring, until softened, about 5 minutes
9
Add the brown sugar and cook, stirring, until dissolved
10
Scrape the mixture into a blender or food processor and add the balsamic vinegar, extra-virgin olive oil, and orange juice
11
Add 1/4 cup of the bacon fat and process, pulsing, until, just until smooth
12
Season to taste with salt and pepper
13
Slice the warm potatoes 1/4 inch thick and combine with half of the warm vinaigrette (reheat the vinaigrette in the microwave if necessary) and half of the bacon pieces
14
Divide in roomy serving bowls
15
In a large bowl, combine the lettuces, chives, tomato, cucumbers, and celery
16
Toss with the remaining vinaigrette and divide on top of the potatoes in the serving bowls
17
Sprinkle the crumbled goat cheese and reserve bacon pieces over the salads, place 3 or 4 croutons on each, and serve
18
For the croutons, preheat to 350 degrees
19
Arrange the bread slices on a baking sheet and brush the tops with garlic oil
20
Bake 10 to 12 minutes, until golden
21
Remove from the oven and immediately sprinkle with cheese (if using) and pepper
22
Cover with foil to keep warm