Best Yummy Yuca Salad With Crumbled Bacon Recipes

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10 BEST YUCA RECIPE COLLECTION



10 Best Yuca Recipe Collection image

These yuca recipes make the most out of the root vegetable. From fritters to empanadas to waffles, there are plenty of tasty dishes to make with yuca.

Provided by insanelygood

Categories     Recipe Roundup

Number Of Ingredients 10

Yuca with Garlic Sauce
Fried Yuca With Mojo
Yuca Fritters
Yuca Empanadas
Yuca Waffles
Yuca Chips
Yuca Bread
Yuca Fries
Yuca Hash Browns
Garlic Mashed Yuca Root

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a yuca recipe in 30 minutes or less!

Nutrition Facts :

YUCCA HASH BROWNS WITH BACON, ONION AND LIME-CILANTRO MOJO



Yucca Hash Browns with Bacon, Onion and Lime-Cilantro Mojo image

Provided by Bobby Flay | Bio & Top Recipes

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 15

1/4 cup fresh lime juice
2 tablespoons finely chopped fresh cilantro leaves
2 tablespoons aged sherry vinegar
1/2 teaspoon clover honey
2 cloves garlic, finely chopped
1/4 to 1/2 half small habanero chile, diced
Kosher salt and freshly ground black pepper
1 1/2 pounds yucca, washed, peeled and cut into 3/4-inchdice
1 bay leaf
1/2 head garlic
Kosher salt and freshly ground black pepper
2 to 4 tablespoons canola oil
12 ounces slab bacon, diced
2 teaspoons ground cumin
1 small Spanish onion, diced

Steps:

  • For the mojo: Stir together the lime juice, cilantro, vinegar, honey, garlic, chiles and some salt and black pepper in a small bowl and let sit at room temperature while you prepare the hash, to allow the flavors to meld.
  • For the yucca hash: Put the yucca, bay leaf and garlic in a large saucepan and cover with cold water by 2 inches. Sprinkle the water with salt and black pepper. Bring the water to a boil, and then reduce the heat to a simmer. Cook the yucca until just tender, but not falling apart. Drain well in a colander, then transfer to a paper-towel-lined baking sheet to drain again. Discard the garlic and bay leaf.
  • Heat a large cast-iron pan or griddle over medium-high heat. Add the oil and bacon and cook until the fat is rendered and the bacon is crisp. Remove with a slotted spoon to a paper-towel-lined plate. Add the cumin and onions and cook until soft, about 4 minutes. Add the yucca and cooked bacon and season with salt and pepper. Cook the hash, pressing with a spatula, until the bottom is crisp and dark brown. Turn the yucca pieces using a spatula and repeat pressing and browning until brown and crisp on all sides. Transfer to a platter and drizzle with the lime-cilantro mojo.

ESCAROLE SALAD WITH WARM BACON DRESSING



Escarole Salad with Warm Bacon Dressing image

This has got to be one of my favorite salads because it has every flavor profile I'm usually craving all in one bowl. You'll get slight bitterness from the greens, saltiness from the bacon and anchovies, crunch from the crispy crostini, and sweetness from the vinaigrette. It's so good!

Provided by Kardea Brown

Categories     side-dish

Time 25m

Yield 6 to 8 servings (12 cups)

Number Of Ingredients 12

1 small baguette (about 6 inches), very thinly sliced
2 tablespoons olive oil
1 head escarole or frisée lettuce, torn into bite-size pieces
1 head radicchio, halved and thinly sliced crosswise
4 slices thick-cut bacon
1 anchovy fillet or 1/2 teaspoon anchovy paste
1 small shallot, minced
2 tablespoons whole-grain Dijon mustard
2 tablespoons white wine vinegar
1 tablespoon honey
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 450 degrees F.
  • Arrange the bread slices on a large rimmed baking sheet lined with parchment paper. Brush evenly with the olive oil. Bake until toasted, turning halfway through, about 3 minutes. Remove from the oven and let cool.
  • Combine the escarole and radicchio in a serving bowl. Set aside.
  • Cook the bacon in a large skillet over medium-high heat until crisp, 5 to 7 minutes. Drain the bacon on paper towels, reserving the drippings in the skillet. Crumble the bacon.
  • Add the anchovy and shallot to the drippings in the skillet and cook until softened and fragrant, 30 seconds to 1 minute. Remove the pan from the heat. Whisk in the mustard, vinegar, honey, and extra-virgin olive oil until combined. Stir in the bacon and season to taste with salt and pepper. Pour the warm dressing over the lettuce in the bowl, add the crostini, and toss to coat.

CUBAN-STYLE YUCA



Cuban-Style Yuca image

Made with yuca, or cassava, a Latin American root vegetable similar to potatoes, this simple dish is the way my granny used to make it.

Provided by Cocina JNOTS

Categories     Side Dish     Vegetables

Time 30m

Yield 6

Number Of Ingredients 6

2 pounds yuca, peeled and sliced lengthwise
½ teaspoon salt
¼ cup olive oil
½ onion, diced
4 cloves garlic, minced
½ teaspoon fresh lemon juice

Steps:

  • Place the yuca into a pan and fill with enough water to cover. Stir in salt. Bring to a boil over medium-high heat, cover, and cook until tender, about 15 minutes. Drain, and place yucca on a serving plate.
  • Meanwhile, place the olive oil, onion, garlic, and lemon juice into a pan. Cook over medium heat about 5 minutes. Pour the hot olive oil mixture over the yuca, and serve immediately.

Nutrition Facts : Calories 268.3 calories, Carbohydrate 43.4 g, Fat 9 g, Fiber 2.1 g, Protein 5.7 g, SaturatedFat 1.3 g, Sodium 204 mg, Sugar 2.6 g

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