Escarole Salad with Bacon, Caramelized Onions and Blue Cheese Vinaigrette

Name: Escarole Salad with Bacon, Caramelized Onions and Blue Cheese Vinaigrette
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 113 grams strips bacon (about; 454 grams large head escarole, coarsely chopped (about or 12 cups chopped); 8 servings Kosher salt and freshly ground black pepper; 113 grams mild blue cheese, such as Maytag, crumbled (about 3/4 cup); 3 Tbsps extra-virgin olive oil; 828 milliliters large onion, thinly sliced (about; 3 Tbsps white wine vinegar

You can never have too many hor d'oeuvre recipes, so give Escarole Salad with Bacon, Caramelized Onions and Blue Cheese Vinaigrette a try. Watching your figure? This gluten free and primal recipe has 195 calories, 6g of protein, and 15g of fat per serving. This recipe serves 8. This recipe covers 13% of your daily requirements of vitamins and minerals. A mixture of bacon, white wine vinegar, kosher salt and pepper, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes roughly 45 minutes. If you like this recipe, take a look at these similar recipes: Spinach Salad with Bacon, Caramelized Onions, Mushrooms and Blue Cheese in a Bacon Pan Sauce Dressing Topped with a Hard Boiled Egg, Spinach Salad with Bacon, Caramelized Onions, Mushrooms and Blue Cheese in a Bacon Pan Sauce Dressing Topped with a Hard Boiled Egg, and Spinach Salad with Bacon, Caramelized Onions, Mushrooms and Blue Cheese in a Bacon Pan Sauce Dressing Topped with a Hard Boiled Egg.

Instructions

Cook the bacon over medium heat in a medium skillet until crispy, about 12 minutes.

Ingredients you will need

Bacon

Equipment you will use

Frying Pan

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.

Ingredients you will need

Salt And Pepper

Onion

Equipment you will use

Paper Towels

Meanwhile, in a small bowl stir together the cheese, vinegar and oil. The dressing will be chunky and not completely emulsified.

Ingredients you will need

Vinegar

Cheese

Cooking Oil

Equipment you will use

Bowl

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.

Ingredients you will need

Salt And Pepper

Escarole

Onion

Bacon

Equipment you will use

Bowl

Equipment

Frying Pan

Paper Towels

Bowl

Ingredients

Servings:

113grams

strips bacon (about 454grams

large head escarole, coarsely chopped (about or 12 cups chopped)8servings

Kosher salt and freshly ground black pepper 113grams

mild blue cheese, such as Maytag, crumbled (about 3/4 cup)3Tbsps

extra-virgin olive oil 828milliliters

large onion, thinly sliced (about 3Tbsps

white wine vinegar

Recommended wine: Chardonnay, Sauvignon Blanc, Gruener Veltliner

Chardonnay, Sauvignon Blanc, and Gruener Veltliner are great choices for Salad. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. The Talbott Vineyards Kali Hart Chardonnay with a 5 out of 5 star rating seems like a good match. It costs about 27 dollars per bottle.

Talbott Vineyards Kali Hart Chardonnay

A pure fruit expression of our vineyard, Talbott Chardonnay, Kali Hart is lush and lively. Minimal winemaker influence allows Kali Hart Chardonnay to showcases the strength of Talbott's estate vineyards. The rich, inviting nose shows bright tropical notes that continue on the palate, where refreshing flavors of pineapple and honeydew are complimented by refreshing acidity. A generous mid-palate leads to a long citrus and tropical fruit finish with hints of French oak and minerality.