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Alton's Diet Plan - Food Network

before we get started my attorneys itchy,and twitchy want you all to know that I,am neither a physician nor a dietician,and that the information about to be,presented is a experiential experimental,and exploratory in nature guys I'm not,you know trying to sell my and here I'm,just oh also I should trust that before,beginning any diet plan you should,consult your primary care physicians huh,wait a second buddy saying I didn't I,didn't see a doctor yet even if I had it,wouldn't have been this guy I mean he's,the cameraman for goodness sakes look,I'm telling you this isn't about a diet,in the modern American sense okay but,rather from the original meaning as a,derived from the Greek Dhyana meaning,way of life now my Dada was way out of,whack okay and I just want to share with,these nice folks at home a few of the,ways that I whipped it back into shape,okay so I really don't need you fellas,okay and because my weight is down my,cholesterol triglycerides and resting,heart rate are all down I wouldn't need,you even if you were a real doctor which,he's not do your car gasoline is energy,you put it in it goes but let's say that,you came in for a fill-up say 20 gallons,but you only drove 10 miles before you,came back for another 20 gallons pretty,soon you would need more room to store,all that excess energy your car wasn't,getting to use well the same is true of,your body energy dense foods like,process starches deserts most baked,goods candy alcohol and the like provide,a lot of energy and unless you use it by,I don't know running a marathon every,day you're gonna have to find a place to,put what you don't use like here or here,or here but um excuse me sir sir um,would you mind if I just borrowed this,donut for a second I'll bring it back,I'll be back submitted for your approval,this orange contains about the same,amount of potential energy which we call,calories as this tasty tidbit of glazed,donut the orange however is considerably,larger because it also,contains water fiber complex,carbohydrates the kind that don't go,directly to your backside vitamins,minerals phytochemicals antioxidants all,of which just so happen to be really,good for you so this is nutrient-dense,while this is merely energy dense that,is an important distinction now I set,out to increase my nutrition to energy,ratio and to do that I came up with the,plan of four lists oh um here's a little,Sun for your caboose my friend the plan,of the four lists is all about,prioritizing my culinary input all right,now here is list one these are the foods,that I must consume daily and those,include fruits whole grains leafy greens,nuts carrots and green tea which will,have to deal with on another show list,number two includes the foods that I,need to consume at least three times a,week at least and those include oily,fish yogurt broccoli sweet potatoes and,avocado now list number three well,that's when discipline comes online,these are the foods that I allow myself,but one time a week they include red,meat pasta all desserts and alcohol,that's right kids,one alcoholic beverage a week but I do,make it a nice big one and of course a,martini see unfortunately this is about,as energy dense nutrition light as you,can get oh nice idea thing but,unfortunately two olives do not a salad,make hmm there is one more list to,consider this is my do not eat list the,foods I consume zero times a week this,list includes fast food soda pop with,the exception of club soda that's okay,process meals TV dinners and the like,canned soups generally full of sodium,and anything with the word diet on it,because after all I'm not on a diet,besides the way I look at it artificial,sweeteners are so deadened our,collective palates that we can't even,taste how sweet real sweet even is when,we get it so that is the last of the,list there is however one other rule I,eat by,and it's a simple one breakfast each and,every day no exceptions medical,professionals all agree that breakfast,is the most important meal of the day,several studies have found that people,who maintain significant amounts of,weight loss routinely eat breakfast,would you please get back behind the,camera you know you should really get,that mole look there's the camera now,good hire actors I wouldn't have to jump,around like a monkey all the time that's,true

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Love & Best Dishes: Spinach Salad with Warm Bacon Dressing Recipe

Love & Best Dishes: Spinach Salad with Warm Bacon Dressing Recipe

hey everybody bobby here with another,great recipe uh for you on my mom's,youtube channel here i'm starting off,the recipe with,cooking bacon oh boy does that smell,great,the recipe this is a little bit um,this is a little bit of an illusion,though because the recipe doesn't really,well i guess it does involve the bacon,we're really making a beautiful salad,dressing with that bacon so i'm cooking,this bacon and it's just about really,time right now so i'm going to go ahead,and pull it it's about ready and i'm,going to put the bacon aside on a,paper towel plate here,and to that bacon grease,i'm going to add,some shallot,shallot,and i'm going to cook this for,about two minutes in that bacon oh boy,that smells so good,already it smells great i'm going to,cook this it's kind of toasted for uh,for about two minutes,and let these uh let these flavors marry,together,and that's about the longest,process in this recipe so i've got two,minutes why don't we take a break right,now and we'll come right back and finish,up this beautiful spinach salad that's,what we're making with a warm bacon,dressing,all right now my shallots,have cooked to a nice brown with my,bacon grease there and to that i'm gonna,whisk in some vinegar,and a little bit of dijon mustard,this is about a,that's a big tablespoon i'm going to use,add about three quarters of it see how,it looks and if i want to add some more,i can,oh these are just wonderful flavors,together too shallot,bacon grease,dijon mustard,this makes for a great salad dressing,i'm going to go ahead and use it all i,like that color,that's nice,now this recipe if you're wondering,comes from,nadine brothers y'all come eat recipe,we've used uh we've made recipes out of,here before,a great book these recipes are tried and,too true they're very well received,by folks who bought the book and by,me,wonderful,dijon red wine vinegar shallot bacon,grease,makes for a really really nice,salad dressing,okay now,in a bowl over here i've got some,beautiful fresh spinach,i'm gonna add to that some red onion,purple onion,and,button mushrooms that have been removed,the stem has been removed,i'm just gonna toss this together,toss it toss it toss it,just get everything sort of married here,it's a really really pretty salad it's,simple to make,it's very pretty,mushrooms purple onion these things are,nice together the bacon grease and the,the notes of the mustard and the shallot,in there too we're going to make four,a gorgeous presentation so i'm just,gonna pour in not all of it,i'm just gonna go ahead and pour over,some of our warm press in here oh gosh,look at how nice,and to complete,the salad,i've chopped up the bacon that we had,cooking on the stove top and i'm just,gonna sprinkle some of those,pieces of bacon right on top oh my gosh,it looks so,so pretty,just marrying together a little bit,and that is a beautiful,spinach salad,with warm,bacon dressing,it's a home,run i think you'll like it,and i know that your guests will so,try this at home with your family or,when you're having friends over it's a,beautiful recipe it's really simple to,make it's quick,and i think you'll love it thanks,everybody,hey y'all it's paula dean now if you,enjoyed this video be sure to like it,and click the subscribe button as well,as a notification bell to be alerted,when i post a video,love and best dishes y'all

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Salad Recipe: Spinach Salad with Warm Bacon Dressing by Everyday Gourmet with Blakely

Salad Recipe: Spinach Salad with Warm Bacon Dressing by Everyday Gourmet with Blakely

everyone today I'm gonna show you a,really easy style that I like to make a,really big one as an entree salad I'm,going to do a spinach salad with a warm,bacon dressing it's so good and it's,super healthy it's a salad right so over,here we just have a lot of our spinach,now I have a lot of things that I've,already prepared I went ahead and sliced,up about five six things of bacon and I,just went ahead and let it render down,and get really nice and crispy and then,I have my warm bacon grease over there,and I pour it all off but about about,two tablespoons because you don't want,too much egg that produces a lot I also,went ahead and did three eggs that I've,hard-boiled and chopped those up and all,we have to do is basically assemble you,make the dressing all right so we have,our beautiful spinach here and I have,some nice sweet onions some of it some,Vidalia onions I'm gonna put on the top,here I just also on top of that you're,gonna add our fresh crunchy bacon look,at that really nice and crispy I like,extra extra crispy put it right on here,and I also as soon as I did that I went,ahead and let them kind of cool off on a,paper towel to soak up all that extra,grease now I'm gonna put a little bit of,craisins on here add a little bit of,sweetness to this as well which I really,like I like to cut my hard-boiled eggs,just a little rings like this make it,look pretty and then goat cheese as well,now if you don't like goat cheese you,don't have to use it my mom whenever she,makes this never puts any kind of cheese,on there so this is my little addition,because I'm obsessed with the goat,cheese and it's delicious,all right now I went ahead and put that,bacon grease just right over about,medium medium-high heat,we're gonna let that heat up to our warm,bacon grease that we're heating up I'm,going to go ahead and add about a,quarter cup maybe a little trying to get,less just until this melts just like,this it's gonna keep whisking it whisk,whisk make sure sugar doesn't caramelize,we've gotta follow those nice bacon bits,I'm gonna add some red wine vinegar,about two tablespoons to three,tablespoons like that and then we're,gonna go ahead and add our canola oil to,it all right so we just went in as our,canola oil turn this off like this you,add some salt and some pepper beautiful,this is gonna have so much flavor from,all those little bacon bits at the,bottom,yeah I like to add just a little bit of,red pepper flake right in there mix it,up I know it is time to pour it over you,want to make sure you do this last,second right before you service it's,time to pour it over our delicious salad,all right so we're just gonna go ahead,and I'm just gonna drizzle right over,the top just to wilt that beautiful,spinach let me go ahead pour it all over,and there you have a delicious spinach,salad with a warm bacon dressing I hope,you like

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Warm Spinach Salad

Warm Spinach Salad

alright look at that Glen and I were,talking and spring is here as i've,become a fool full season air right,Glenn we gonna do a warm spinach and,mushroom salad,daddy jacks put water blues here there,the will wilt on that spinach or either,bacon and that will be wolfing down the,spinach with the hot bacon dressing,later my Boyer Rocko he's something else,man this guy he brought me this what up,you are right out of his garden how can,you beat this man huh so we'll go take,down agrees and take the nice tender,tops and,I'll show you what I'm going to do with,these we're going to treat them just,like dandelion greens,but that's a good friend right there man,we're gonna bring you some of that stuff,right out of his garden feet here it is,what end up in DuBois and the may last,few days of May 2019 we look back on,this and so that's it right there,and here you are got a crop company but,in New England we've got our cross Lena,bacon let me get over here blending,knife butter bacon how would you save,your bacon grease fry your eggs in it,why you sneaking it chicken nasty canola,oil,save your money on the butter again,nature's flavor,I saw her that day on earth in the house,I love the audience although I hope that,hope they grow to about dahlias so we,knock offs on now nothing better than,that but now you have think it's Georgia,right famous,so,love a real thin,like through this way but look ma no,hands,there's no fingers hey,we're honest I get hurt,which rod goes here I said come on right,well cannot I get him on camera but,probably I'll work at his guard and,sunup to sundown this guy,there we go right there this kind of,color we want,forgive us take some of these stems,I woke this I woke at all to get there,hold another bag I will do them down it,stuns at all they're delicious from the,raw salad we don't,for the dinosaur breath,missile opener PG --on,okay I love Dijon it's got so much,there's no file natural ribs,maybe one day favor got it a little bit,of sugar I should have I meant to bring,honey but can use brown sugar now yellow,maple syrup whew thank you,they're right there,of the rest there's a little bit of,balsamic,we'll put a red wine vinegar,we'll go short enough pop down and see,on Twitter,honey run decouple force,there is a little bit of,there's a little bit of water because we,don't want to cook down all the way yet,all right we'll be right back,all right give it a quick taste your,knees a,more vinegar,all right that's it right there Ben come,on let's see what we got here,little mixture of raw and not will you,know,we refer a song,but I saw pepper,you like it back,same level of businesses and stuff I had,an island right oh yeah about like,stir-fry,you know,he's been went over to Thailand brought,along their I was like okay anyway three,weeks,buta mom studied yoga yeah you studied -,right,I studied yeah practicing yoga applicant,I also do a little bit of yoga massage,you went down there for a retreat to,learn how to do Thai yoga massage which,was really amazing totally different,from like Western massage a little bit,more like physical contact but like,people have to know the body more and,it's more like an energy type base,let's travel the world Sweden well,Sweden Italy Spain Portugal how old are,you 24 me I barely got out of the London,explorer well I care a little bit within,the States,well what she's good been to Mexico and,Canada when they let me in there but,that's all another story,- daddy - go what a blues doesn't look,more like Marc's gonna tell you brush,finish rolled out of the garden that,heats pretty darn good but filthy on,camera,thank you very much can't do it can't do,it without you then they ever have,Abramson here below n yeah all right,peace

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Cutthroat After-Show: 1980s | Cutthroat Kitchen | Food Network

Cutthroat After-Show: 1980s | Cutthroat Kitchen | Food Network

-Hi, food fans.,Don Johnson here from "Miami Vice,",along with Madonna, world-famous singer and person,that dresses like that.,We're of course here doing the post-show,for the "Cutthroat Kitchen" Time Warp Tournament '80s edition.,And I just wanted--,So much fun.,To show Antonia some of the fantastic sabotages,,themed for the '80s--,Of course.,That you missed.,And this was actually-- of my three favorites,,I know this is close to my favorite.,In the first round, one chef got stuck,having to replace all of their ingredients by renting videos.,But the rentals-- I don't know if you remember the '80s,very well-- they were rather expensive,,so it was $200 per casette.,All right.,I'm gonna take "Clash of the Wantons.",Chef Juan sabotaged me with rent-a-movie basket swap.,Take "Cabbage Shack," "Big Trouble,in Little Chinese Food--",I like '80s movies, but I do not want to cook with them.,"Big Trouble in Little Chinese Food,","Desperately Seeking Sesame," and "Full Metal Chicken.",Thank you.,I hope there is enough stuff in there to create a good salad.,Now over in the third round today, we,decided to turn the entire kitchen into a video game.,All right?,This is Snackman, of course.,Who else would he be.,Snackman.,Of course.,So one person got stuck being a toaster pastry.,And they lost all of their ingredients,and had to find them around the kitchen.,The problem is, as they gathered them up,,they could be attacked by the toasters.,And if you were attacked by the toasters, you paid a $500 fine.,Who do you think got stuck doing that?,Chef Juan.,Chef Juan did indeed get stuck with that.,Those toasters, they were out to toast me up.,It's not fun.,How's it going there, Juan?,I'm doing good.,My little Snackman.,I used to play football, so--,No, you didn't.,I'm kind of used to this.,Are you?,Now, were you a "Miami Vice" fan?,I was a "Miami Vice" fan.,And one of the things that they did on "Miami Vice",all the time is they rode around in these bad-ass speedboats,,right?,All I want you to do is get in there,and make a blackened piece of fish.,OK.,You can do this.,You can take off your little gloves.,Please. Thank you.,Yeah. OK.,I'm gonna just put those here.,That's fine.,I needed a pocket square anyway. -Uh.,There was one other thing.,Now, I want you to realize that Chef Guy was stuck,in this during this round.,OK.,But it was worse.,He got two sabotages.,One--,This isn't that bad.,If this doesn't move, this isn't that bad.,Oh, no.,Hold this on your shoulder.,Oh, I needed this for my outfit.,Go ahead.,He had to hold this on his shoulder,for the entire challenge.,No.,Yes.,OK, well go ahead and start doing your prep and everything.,-Could you do me a favor? -Could I?,Sure.,Could you get me a plate?,In a minute.,We'll see how long that kind of takes you.,Oh my god.,What is that?,Well, out in the water, you do experience--,I told you it was gonna move.,I knew it was gonna move.,Separating the egg yolks on a bouncing boat,,that's super hard with only one hand.,Ah! -Look at you.,You've got some .,I'm loving the timing.,No. -That looks sanitary.,It looks awesome.,I'm getting a little seasick and nauseous.,What have I done to myself.,So we'll see how you do with it.,You want me to let it calm down? -No, no, keep going.,Because sometimes you have to hit the--,No, just keep going.,I'm just gonna remember that the next time when you're like--,The next time that I lie to you?,Yeah, that you lie to me and you're like--,You know, the '80s were actually,a lot more fun than I remember now that I'm,the one with the button.,Go ahead.,I'm not gonna mess with you.,Don't let the pan hit the boat, though.,My pan wasn't hot enough.,I don't think that pan's black--,Oh, I forgot to tell you that there's spray.,There is spray when you're out in the bay there in Miami.,You know, there's a lot of spray sometimes.,You know what--,How's your fish?,Stop it.,It's fine.,Oh, there's some ripples.,We got another boat coming up here.,Well, we really don't have time to watch Antonia,ruin a perfectly good piece of fish,,so I'll go ahead and sign off.,Thanks for watching "Cutthroat Kitchen.",The Time Warp Tournament '80s edition has been maybe,the best ever all-time show.,How are you doing there, Antonia?,You can't even get your radio around.,Please continue to watch on Food Network.,And afterwards, come to foodnetwork.com/cutthroat,to watch this.,Where else can you see something like this?,Nowhere.,Stop it.,Truce. Truce.,Truce. -You give up?,-I give up. -You give up?,You give up?,My work here is done.,Goodnight, everybody. -Oh my god.,She quit.,Let me out of the boat.

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Creamed Spinach | Jamie Oliver

Creamed Spinach | Jamie Oliver

So listen up lovely people we're gonna make the  most delicious creamed spinach with a cheesy  ,oat crumble topping, it is the ultimate side  dish that I think you're gonna love. Any time  ,of year it's good but especially when the weather  closes in and you want something really gorgeous,  ,this will get people that are frightened of  anything green going crazy. And the great thing  ,about this recipe is it's heroing a really  really humble ingredient - frozen spinach.  ,I always have frozen spinach in my freezer, 500  grams, and these little beauties are fantastic  ,they're so convenient to help you get more of  the good stuff into your food your cooking,  ,into stir fries pasta sauces you name it. And  of course like this amount of spinach if it was  ,fresh would need like a pillowcase-worth right?  So freezing is brilliant the nutrition is there,  ,it saves you having to cook down a whole load of  spinach and actually I think frozen spinach works  ,better in this recipe actually than fresh  spinach. So a little bit of oil in a pan.  ,Let's get the garlic starting the story so  two cloves of garlic just finely sliced.  ,That's the beginning so let's get those into  the oil like this. Let's get some nice oregano.,And then we've got some nutmeg  about half a nutmeg goes in.  ,The smell already is phenomenal, so that  little trilogy: oregano, garlic and nutmeg,  ,will be best friends with any greens  okay? So we'll go in with one onion  ,and that'll give us a little sweetness which  will be lovely. So give them a little toss.  ,So just fry that for a couple of minutes just  to soften it up. What I'm also trying to do is  ,create textures so I'm going to cream the spinach  so it's actually quite smooth and quite spoonable  ,but then on the top make a beautiful cheesy  oat crumble. So crunch, softness, sweetness and  ,garlic and cheesiness and loveliness, so yeah  I'm very excited about this as you can tell.  ,We'll get some seasoning happening, some salt,  sea salt and some pepper for sure, mix that in.  ,So let's talk about frozen veg, what have  I got in my freezer all the time? I have  ,spinach, peas, sweetcorn, French beans,  cauliflower, edamame beans, broad beans...  ,that's pretty much it right but they're brilliant,  they're brilliant, and of course you can just take  ,a little handful a tiny bit if I'm making like a  little minestrone soup or a casserole I can just  ,grab little bits and just pump up the colour  the texture the flavour, and of course the  ,nutrition. Let that thaw out and cook down for  about 10 - 15 minutes until it's quite deep,  ,green and dark, and then we'll season it  up and then I'll show you what to do next.,So look this has had about 12 or so minutes,  can you see how lovely and deep that is? Now if  ,you were using this in a curry, in flatbreads,  on pizzas, in quiches, like little crostinis,  ,through scrambled eggs like through omelettes  like this would be amazing look at the texture,  ,dark deep irony gorgeousness. Right, I'm gonna  use the food processor because I want to cream  ,the spinach, you don't have to but I want to okay?  Let's get onto the cheesy crumbly topping. So  ,first up 50 grams each of porridge oats, any ones  you like really really nice, and some lovely plain  ,flour. 50 grams of lovely cheese. I suggest  a nice cheddar: Wensleydale, Red Leicester,  ,something like that. So about 50 grams goes in.  And then 50 grams of butter. So a little buzz.,When it comes together like that, that is when  I like it so I'll put that onto the board here  ,like that. And then I'm going to take this  lovely spinach and put it back in here. Now  ,you can go chunky or you can go really smooth or  somewhere in the middle. Smells absolutely lovely.,So to give it that richness we're going to  use some lovely crème fraîche, good couple  ,of heaped tablespoons go in. Now look guys  you could use single cream, double cream,  ,no trouble at all. Just enough to kind of bind  it and enrichen it and if you want to put a  ,little bit of Parmesan or cheddar in there  you could, but I've got that in the topping.,So look at that. It's not baby food  but it's quite elegant, look at that,  ,beautiful colour. So I'm very happy with that. So  just put the spinach into a nice dish like that.,All of that spinach out.,Look at the colour. Really really nice.  ,And then the crumbly topping, just  break up like that on the top.,So just  ,press it down like that now the great thing  about this incredible side is you can double it,  ,treble it, quadruple it, you can do it as  a get ahead recipe so you can do it the day  ,before and then all you have to do is bang  it in the oven for about 40 minutes at 180  ,degrees Celsius which is 350 Fahrenheit. So  I'm gonna have a little clean down and then  ,I'll show you what it looks like when  it's done, it's going to be amazing.,So it's done, and let's have a look. You can  see it's settled down really nicely, it smells  ,incredible, really really goo

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How To Cook A Perfect Risotto

How To Cook A Perfect Risotto

risotto is such a beloved dish but it,can come off as daunting and complicated,if you don't follow a few important,rules we're gonna break down the steps,it takes to make an absolutely perfect,risotto,risotto is traditionally made with,arborio rice which is a type of short,grain rice it has a high starch content,which allows it to become creamier once,cooked you can use other types of rice,or grains like long grain rice farro or,barley but we'd recommend sticking with,arborio there's no hard and fast line,when it comes to achieving the ideal,consistency however a good rule of thumb,is for every one cup of rice use four to,six cups of stock we're using chicken,stock but you can use the stock of your,choice or even hot water in a pinch,we're going to bring the stock to a boil,over high heat if you add cold stock to,your rice it won't cook through or,achieve that ideal creamy texture as our,stock comes to a boil we need to select,the right pot for the risotto make sure,to use a tall pot as you continuously,add stock the rice will double in size,and if your pot is too small it could,overflow once the stock is boiling,reduce the heat to a simmer or just keep,it close by the important thing is that,the stock stays warm,bring your risotto pot to the stove and,reduce the heat to medium,now add your oil to the pan,once the oil is hot it's time to add,your allium of choice we're going with,shallots if you don't want to use,shallots you can use other alliums like,onions scallions or garlic whichever you,prefer you're going to cook the shallots,until they're translucent,at this point add the mushrooms and,butter cooking down until soft and,tender this is going to take a little,while so be patient that's really the,theme of this dish but if you don't like,mushrooms you can skip the step and go,straight to adding the rice once your,mushrooms have cooked down add the,garlic thyme,salt and pepper again this is just for,an extra boost of flavor but you can,experiment with the seasonings of your,choice,now it's time to add the rice,stir the rice until it's fully coated,with mushroom mixture you want to toast,the rice but not burn it this will take,a minute or two next add a splash of,wine this adds a boost of acidity to the,dish if you don't want to use alcohol,you can swap it for lemon juice when the,wine is cooked off that's the sign it's,time to start adding the stock word to,the wise patience really is virtue when,it comes to making risotto you want to,add just enough stock to cover the rice,stirring fairly constantly until it's,absorbed don't try to rush the process,by adding more stock this won't allow,the rice to cook evenly and you'll end,up with a soupy mess continue to add the,stock bit by bit until the rice is al,dente which takes about 15 to 20 minutes,you'll know it's done when the rice has,just a bit of firmness left in it and,the texture is creamy if you can pull,the spoon through the risotto and it,slowly oozes back in place you're done,for extra creaminess and flavor add some,grated parmesan and stir to combine and,that's it you're done,risotto really isn't that complicated,there's a lot of room for,experimentation and customization as,long as you remember to abide by the,basic principles take your time be,patient follow the rules and you'll be a,risotto master in no time,so i love it it's rice is my favorite,thing it's it is great rice is my,favorite thing in the world and risotto,is just like,fancy rice,you

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How to Make Bacon Spinach Salad | HilahCooking

How to Make Bacon Spinach Salad | HilahCooking

hey dudes I'm Hilah welcome to Hilah,cooking so if you've been reading my,blog you know that I've been doing a,series on old lady recipes which is kind,of like vegetables made less healthy so,like cream spinach broccoli cheese,casserole stuff like that totally,delicious not healthy by today's,standards at all but it does include,vegetables but today I'm going to show,you kind of a quintessential old lady,dish which is a spinach and broccoli,salad with bacon dressing and it's,really really amazing and I will show,you how to do it starting now okay so we,start out with some bacon that I have,diced and then crisped up over probably,a medium heat for about 10 minutes just,kind of stir it frequently to keep the,little bacon bits separated and also we,want to cook it over kind of a lower,heat to make sure we get all the fat,rendered out because that fat is gonna,be what we make our dressing out of,which is kind of unhealthy I guess most,people use olive oil or something but,you know what then huh olive oil on the,Prairie so they use bacon fat all right,I'm gonna I got some diced onion let's,throw in there and just gonna saute this,in the bacon fat for maybe five minutes,or so until it's nice and soft okay so,these little puppies are getting a,little soft they're not quite,translucent in it but that's okay,because they're gonna keep cooking a,little bit more I'm going to add my,broccoli which I've cut up into just,like perfectly adorable little bite-size,florets and we're just gonna keep,cooking that in the residual bacon fat,for a couple of minutes until the,broccoli it just turns like bright green,we don't want to overcook it it'll be,crunchy all right broccolis cooked nice,and crispy and depending on what kind of,bacon you use I apparently used a very,lean bacon because look there's no bacon,fat in there I mean it's all kind of,absorbed by the onions and stuff but I'm,gonna add a little bit of olive oil and,mix that around,and then comes the rest of our dressing,stuff so I'm going to turn this down to,low heat while I add a little bit of,maple syrup and a little bit of vinegar,I'm using a sherry wine vinegar but a,red wine vinegar would be great too and,just kind of mix that around to get the,maple syrup to dissolve and scrape up,all the little toasty bacon bits on top,and now we are ready to dress our salad,time to get dressed dudes all right I've,got my bowl of lettuce or spinach rather,and just gonna pour all of this into it,as quickly as possible so we don't lose,the heat and then toss it around and,it's gonna make the lettuce wilt a,little bit and soften it or the spinach,gonna make the spinach wilt a little bit,kind of soften it oh my gosh smells real,real good once you get it all kind of,mixed up also gonna season it with a,little pepper probably don't need to add,any salt because the salt and the bacon,is probably enough and my pepper grinder,is empty but we'll just pretend like,there was pepper coming out of there,once you got it all tossed around see,that spinach is like glassy and just,barely soft oh my god it's just so good,gorgeous all right then we just sprinkle,our little bacon bits over the top if,you wanted to add some cherry tomatoes,or some red bell pepper that would also,be a delightful combination mmm dude,spinach broccoli bacon maple syrup all,the things your grandma would be proud,of so there is an old lady recipe from,me to you from my grandmother's heart to,your grandmother's heart everything,twain shall meet,etc poetry I don't know check out my,website if you want more old lady,recipes and if you have any questions or,anything leave them in the comments and,to me soon as I can thank you so much,for watching and I hope you try this,you

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