Escarole salad with fried bacon, caramelized onions and blue cheese dressing
Votes: 2
Time: 45 min.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Nutritional value per serving:
Calories 180, total fat 16 G., saturated fats 5.5 G., proteins 6 G., carbohydrates 4 G., fiber 2 G., cholesterol 20 mg, sodium 449 mg, sugar 1 G.
Calories 180, total fat 16 G., saturated fats 5.5 G., proteins 6 G., carbohydrates 4 G., fiber 2 G., cholesterol 20 mg, sodium 449 mg, sugar 1 G.
You can jazz up a simple green salad by adding just three interesting yet simple ingredients. Crumble crispy fried bacon onto succulent leaves, sprinkle with caramelized onions, and drizzle with a vinaigrette made from red wine vinegar, olive oil, and blue cheese. This will transform your healthy salad into something as delicious as a restaurant-quality salad.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 large bunch escarole, coarsely chopped (about 450 g or 12 cups)
- 4 strips bacon (about 120 g)
- 1 large onion, thinly sliced (about 3 1/2 cups)
- 120 g soft blue cheese, such as Maytag, crumbled (about 3/4 cup)
- 3 tablespoons white wine vinegar
- 3 tbsp. l. olive oil
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Cooking the dish according to the recipe:
- In a medium skillet over medium heat, cook the bacon until crisp, about 12 minutes. Transfer to a paper towel-lined plate. Add the sliced onion to the skillet with the bacon drippings and toss well. Cook until the onions are darkened and caramelized, stirring occasionally, about 25 minutes. Season with 1/4 teaspoon each of salt and black pepper.
- Meanwhile, in a small bowl, combine the blue cheese, vinegar, and olive oil. The dressing will be chunky and uneven in consistency. Place the escarole in a large bowl and crumble the bacon into it. When the onions are cooked, sprinkle them over the salad and drizzle with the dressing. Mix well, season with salt and pepper, and serve immediately.
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