Escarole Salad with Bacon, Caramelized Onions and Blue Cheese Vinaigrette
The flavors of bacon and blue cheese are strong, so a little of each goes a long way in flavoring this green salad.
Dovetailing Tip: You will need 12 peices of cooked bacon for this week, to save time cook them all today. 4 For todays salad, 6 for day 2 Mashed Potato skins, and 2 for day 3 in Baby Spinach and Almond Salad.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 4 strips | bacon (about 4 ounces) |
| 1 | large onion, thinly sliced (about 3 1/2 cups) |
| kosher salt and freshly ground black pepper | |
| kosher salt and freshly ground black pepper | |
| 4 ounces | mild blue cheese, such as maytag, crumbled (about 3/4 cup) |
| 3 tablespoons | white wine vinegar |
| 3 tablespoons | extra-virgin olive oil |
| 1 | large head escarole, coarsely chopped (about 1 pound or 12 cups chopped) |
Directions:
1. Cook the bacon over medium heat in a medium skillet until crispy, about 12 minutes. Transfer to a paper towel-lined plate. To the drippings add the sliced onions and toss well. Cook until deep brown and well caramelized, stirring occasionally, another 25 minutes. Season with 1/4 teaspoon each salt and pepper.
2. Meanwhile, in a small bowl stir together the cheese, vinegar and oil. The dressing will be chunky and not completely emulsified. Place the escarole in a large serving bowl and crumble the bacon over it. When the onions are done and still warm, sprinkle over the escarole along with the dressing. Toss well just before serving and season to taste with salt and pepper.
Source: foodnetwork.com
