The Pampered Chef Warm Bacon and Gruyere Salad

With the weather showing so much promise today I am venturing towards a warm salad.

Here is a current one from The Pampered Chef.  So easy to make either using a pan for the bacon or our new Ridged Stoneware Baker and cook the bacon for 5 mins in the microwave…crispy??!!

Croutons & Salad

100 g ready-to-bake rosemary focaccia (Or any other type of ready-to-bake roll as I can’t find this one!)
2 tablespoons plus 1 teaspoon  olive oil, divided
2 cloves garlic, pressed
200 g Gruyère cheese (use straight from fridge)
8 spring onions
200 g baby plum tomatoes
125 g smoked streaky bacon rashers, rind removed
140 g mixed green salad leaves, rinsed and patted dry

Dressing

2 tablespoons olive oil
2 tablespoons balsamic vinegar
1/8 teaspoon caster sugar

Sea salt and freshly ground black pepper, to taste

  1. Preheat oven to 200°C/fan 180°C/Gas 6. For croutons, cut focaccia into 15-mm cubes using Forged Cutlery Utility Knife. In Classic Batter Bowl, combine focaccia cubes, 2 tablespoons olive oil and garlic pressed withGarlic Press; mix well. Arrange focaccia cubes in a single layer on Medium Round Stone with Handles; bake 10–12 minutes or until crisp. Remove from oven; let cool.
  2. Meanwhile, for dressing, whisk together olive oil, vinegar and sugar in (500-ml) Easy Read Measuring Cup using Stainless Whisk until well mixed; season to taste and set aside.
  3. For salad, cut cheese into 3-cm cubes on Cutting Board. Coarsely chop cheese using Food Chopper; set aside. Thinly slice spring onions and cut tomatoes in half lengthways using Forged Cutlery Utility Knife; set aside. Cut bacon widthways into 2-cm strips. Heat remaining 1 teaspoon oil in Executive 20-cm Sauté Pan over medium heat 1–2 minutes or until hot; add bacon and cook 5–6 minutes or until crispy, turning occasionally. Remove bacon from pan; drain on kitchen paper.
  4. For each serving, arrange some salad leaves, spring onions and tomatoes on serving plates. Drizzle with about 1 tablespoon dressing or to taste; arrange cheese and warm bacon on top. Scatter over croutons; serve.

Yield: Serves 4

Per serving: Energy 1785kJ/430kcal; Protein 21g; Carbohydrate 14g; Sugars 3.1g; Fat 32.5g; Saturated Fat 13g; Fibre 1.5g; Salt 2.1g

Cook’s Tip: The croutons can be made in advance and stored in an airtight container for up to 3 days.Accurately measure oil, vinegar and sugar for dressing using Adjustable Measuring Spoons.

Variation: For Warm Bacon & Avocado Salad, substitute 1 large ripe avocado (peeled, stoned and diced) for the Gruyère cheese. Toss diced avocado with 1–2 tablespoons fresh lemon juice to stop it from discolouring. Proceed as recipe directs.

© null The Pampered Chef used under license.

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Filed under Bacon, Batter Bowl, Cheese, Food Chopper, Garlic, Garlic Press, Microplane Grater, Pans, Stoneware

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