189 bacon basil salad Recipes

dried onion flakes, dried parsley, dried basil, chicken thighs or 8 chicken drumsticks or 1 fryer, cut into pieces, chunky bleu cheese salad dressing, divided, cooked bacon, crumbled

orecchiette pasta, smoked bacon , cut crosswise into 1/2-inch slices, olive oil, ears fresh corn , kernels removed from ears, or 1 (1 lb.) package frozen corn, thawed, grape tomatoes , halved lengthwise, red wine vinegar, salt and pepper, chopped fresh basil

bacon, ranch dressing, garlic clove, to taste, minced, chopped fresh basil, head iceberg lettuce, cut into 4 wedges, crumbled blue cheese, shredded basil (to garnish ) (optional)

bacon, dark brown sugar, flour, chopped pecans, head boston lettuce, leaves rinsed and crisped, rinsed and crisped iceberg lettuce or 1 bunch romaine lettuce, tomatoes, cut in half, chopped fresh basil leaf, packaged garlic-flavored croutons (or to taste), fresh ground black pepper , to taste, salad dressing , of your choice

bacon, mayonnaise, red wine vinegar, chopped fresh basil, french bread , cut into 1/2 inch pieces, salt, ground black pepper, canola oil, romaine lettuce - rinsed, dried , and torn into bite-size pieces, tomatoes, quartered

bacon (i prefer thick-cut , hickory-smoked), pre-washed organic field greens or 1 1/2 bags baby greens (enough to cover large shallow serving dish), tomatoes or yellow , of different sizes (i use roma, grape, and little yellow ones, again enough to cover dish), salt & freshly ground black pepper, avocado, mashed, basil, to taste (fresh or dried ), garlic, to taste (minced or pressed ), lime juice, red wine vinegar, olive oil, salt & freshly ground black pepper

bacon slices, coarsely chopped, shallots, finely chopped, celery ribs, finely chopped, yellow bell pepper, finely chopped, black-eyed peas, rinsed and drained, hot cooked rice, jalapeno chile, seeded and diced, chopped fresh basil, chopped fresh parsley, lemon zest, salt, freshly ground black pepper, peeled cooked shrimp, fresh lemon juice, olive oil

bacon slices, halved, low-fat buttermilk, chopped fresh chives, chopped fresh basil, canola mayonnaise, cider vinegar, garlic clove, minced, freshly ground black pepper, divided, ears shucked corn, beefsteak tomatoes, cut into 8 (1/2-inch-thick) slices total, globe tomatoes, cut into 8 (1/2-inch-thick) slices total, kosher salt, ripe peeled avocado, thinly sliced, extra-virgin olive oil

dried minced onion, dried parsley flakes, dried basil, poppy seeds, bone-in chicken thighs (about 3 lb), skin removed, chunky blue cheese salad dressing, bacon strips, cooked and crumbled

ciabatta, oil, parmesan cheese, lemon, mustard, honey, lemon, oil, handful basil, lettuce, watercress, avocados, pumpkin seeds, bacon, oil

bacon slices, onion, sliced, buttermilk, sour cream, ranch-style dressing mix, chopped fresh basil, garlic cloves, head iceberg lettuce, cut into 4 wedges, shredded basil (optional)

red new potatoes scrubbed and quartered, plain yogurt, minced scallions, mayonnaise, cider vinegar, spicy brown mustard, basil, salt, white pepper, hard cooked eggs chopped, cooked turkey bacon crumbled

always use the leaves from young dandelions. if you can tsp obtain dandelion leaves then organic mixed greens work well ., i usually follow the rule of 3-4 small plants per person ., bacon per person , fried until crisp, red onion, cut in half , then sliced into strips, green bell pepper, halved and sliced into strips, button mushrooms , brushed, stems trimmed and sliced or chopped, dressing made of, apple cider or raspberry vinegar - 1 tbsp. per serving, olive oil - 1/2 tsp. per serving, quite honestly , i just eyeball the vinegar and olive oil and whisk them together with salt and pepper., salt and pepper to taste, parsley , basil or mint add a nice flavour., parmesan or feta cheese, sprinkled on top.

bacon cooked, mayo, red wine vinegar, fresh chp. basil, french bread , cut into 1/2 inch pieces, salt, fresh black pepper, evoo, romain lettuce , torn, tomatoes , quarterd ( or any kind you have chp.)

bacon halved, low-fat buttermilk, chopped fresh chives, chopped fresh basil, canola mayonnaise, cider vingar, garlic minced, freshly ground black pepper divided, ear corn shucked, beefsteak tomatoes cut into 8 (1/2 thick) slices, globe tomatoes cut into 8 (1/2 thick) slices, kosher salt, avocado thinly sliced, extra-virgin olive oil

bacon, onions, roughly chopped, salt and black pepper, fresh minced thyme, heads roasted garlic, cloves squeezed out (oven roasted: tops cut off, drizzled with olive oil, seasoned, wrapped in foil, roasted at 350 degrees f for 45 minutes, until soft and colored), white beans , soaked in water overnight, drained, chicken stock, croutons, thai basil shrimp salad , recipe follows, rock shrimp, canola oil, to cook, limes, juiced, minced thai bird chiles, minced shallot, fish sauce, sugar, canola oil, thai basil chiffonade , save 1 tbsp, for garnish, salt and black pepper, italian bread croutons, sliced 1-inch thick

cobb salad with grilled chicken, mercury , in dallas, special equipment 4 four-inch ring molds approximately 2 inches tall, champagne vinaigrette 1/4 cup champagne vinegar, egg yolk, creole mustard, canola oil, salt and freshly ground pepper to taste, in a bowl whisk together the vinegar , egg yolk, and mustard. then slowly pour in the oil, whisking to emulsify. season with salt and pepper. refrigerate until ready to use., salad 2 ripe avocados, peeled, seeded, and flesh broken into large pieces, hard-boiled eggs, grated, ripe tomato, peeled, seeded, and diced, cooked bacon, diced, blue cheese , preferably roquefort, approximately 1 cup champagne vinaigrette (recipe above), head romaine , cut in julienne strips 2 inches long, salt and freshly ground pepper to taste, in a large bowl toss the avocado , grated egg, tomato, bacon, cheese, lettuce, and enough champagne vinaigrette to just moisten the ingredients. with a spoon, mash everything together until it resembles a loose guacamole. season with salt and pepper. if you are not using immediately, cover surface with plastic wrap and refrigerate., when you are ready to assemble the salads, set out 4 dinner plates. place a ring mold on each plate and fill it with salad. using moderate pressure, press the salad down with a spoon or fork until it is flush with the top of the ring. refrigerate the salads for 1 hour., chicken 4 boneless chicken breasts, approximately 6 oz each, basil oil (for garnish , optional), chile oil (for garnish , optional), grill the breasts until just done , about 5 minutes per side. may be sauteed, if you wish. keep warm., unmold the salads , hold down the top of the salad with 1 hand while you carefully remove the ring with the other, giving it a slight twist as you lift up if it doesn tsp move easily., warm chicken and place on top of the salads in a grid fashion, 2 pieces 1 way, 2 the other, and so on. drizzle the plate with the basil and chile oils, if desired. serve immediately. serves 4., this recipe comes courtesy of chef chris ward and his four-star dallas restaurant, the mercury.

cobb salad with grilled chicken, mercury , in dallas, special equipment 4 four-inch ring molds approximately 2 inches tall, champagne vinaigrette 1/4 cup champagne vinegar, egg yolk, creole mustard, canola oil, salt and freshly ground pepper to taste, in a bowl whisk together the vinegar , egg yolk, and mustard. then slowly pour in the oil, whisking to emulsify. season with salt and pepper. refrigerate until ready to use., salad 2 ripe avocados, peeled, seeded, and flesh broken into large pieces, hard-boiled eggs, grated, ripe tomato, peeled, seeded, and diced, cooked bacon, diced, blue cheese , preferably roquefort, approximately 1 cup champagne vinaigrette (recipe above), head romaine , cut in julienne strips 2 inches long, salt and freshly ground pepper to taste, in a large bowl toss the avocado , grated egg, tomato, bacon, cheese, lettuce, and enough champagne vinaigrette to just moisten the ingredients. with a spoon, mash everything together until it resembles a loose guacamole. season with salt and pepper. if you are not using immediately, cover surface with plastic wrap and refrigerate., when you are ready to assemble the salads, set out 4 dinner plates. place a ring mold on each plate and fill it with salad. using moderate pressure, press the salad down with a spoon or fork until it is flush with the top of the ring. refrigerate the salads for 1 hour., chicken 4 boneless chicken breasts, approximately 6 oz each, basil oil (for garnish , optional), chile oil (for garnish , optional)