Best Alfredo Egg Garlic Crostini With Baby Romaine Salad And Bacon Vinaigrette Recipes

ROMAINE SALAD WITH PARMESAN VINAIGRETTE

Steps:

• Whisk the Parmesan, mustard, vinegar and garlic in a small bowl. Whisk in the oil. Sprinkle the vinaigrette with salt and pepper. Toss the lettuce with the vinaigrette. Serve immediately.

ROMAINE SALAD WITH BACON AND HARD-BOILED EGGS

Steps:

• Hard-boil eggs:
• Cover eggs with cold water by 1 inch in a small heavy saucepan and bring to a boil, partially covered with lid. Reduce heat to low and cook eggs, covered completely, 10 minutes. Transfer eggs with a slotted spoon to a bowl of cold water to stop cooking and let stand until cool enough to handle, about 2 minutes.
• Make salad:
• While eggs are simmering, cook bacon in a 10-inch heavy skillet over moderate heat, stirring, until crisp, about 8 minutes. Transfer bacon with a slotted spoon to paper towels to drain, leaving rendered fat in skillet.
• Peel eggs and finely chop.
• Put romaine and egg in a serving bowl.
• Add oil and shallot to fat in skillet and cook over moderate heat, stirring, until shallot is softened, about 2 minutes. Add vinegar and salt and boil, swirling skillet, 10 seconds. Pour hot dressing over romaine and egg and toss to combine. Add bacon and toss salad, then season with salt and pepper.

ROMAINE SALAD WITH BACON FAT DRESSING

Steps:

• Cook the bacon in a large skillet over medium heat until crisp, 8 to 10 minutes. Transfer the bacon to a paper towel-lined plate and let cool, then chop. Add the vinegar to the same skillet with the bacon fat, followed by the Dijon, maple syrup and a few turns of pepper. Whisk together, heating over medium heat until emulsified, then turn off the heat.
• To serve, place the romaine on a platter and sprinkle with the bacon, crumbled blue cheese and dried cherries. Drizzle with the warm bacon fat dressing and season with salt and pepper.

ALFREDO EGG & GARLIC CROSTINI WITH BABY ROMAINE SALAD AND BACON VINAIGRETTE

Steps:

• 1. Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 8 to 10 minutes. Drain the bacon on a paper towel-lined plate and reserve the fat.
• 2. Make the vinaigrette - Whisk the balsamic vinegar, Dijon mustard and honey together in a mixing bowl. Slowly drizzle in the bacon fat and olive oil while whisking rapidly until the salad dressing is thick and creamy.
• 3. Toss the baby romaine, apples, cherry tomatoes and bacon crisps with the vinaigrette.
• 4. Make the parmesan cream - Heat the milk in a heavy saucepan over medium heat until bubbles form at the edges. Reduce the temperature to low and stir constantly until the cream coats the back of a metal spoon.
• 5. Remove from heat and stir in the parmesan cheese.
• 6. Make the crostini - Lay bread slices on a foil-lined baking pan. Brush each baguette slice with extra virgin olive oil and season with salt and pepper.
• 7. Toast the bread slices and rub each slice with the garlic.
• 8. Cook the egg - In a large skillet, melt butter over medium high heat. Crack eggs in pan and cook to desired firmness.
• 9. Assemble - Layer an egg, parmesan cream, crushed or sliced almonds on a toasted baguette slice. Garnish salad and crostini with tomatoes and serve.