Paninis and Salad

February 2015

Lydia Liddle

Bacon/Pear Panini

1 tablespoon jam, such as currant or fig or Ikea’s lingonberry

2 slices of nice, bakery-style bread, from a multigrain or Italian boule for example 2 slices Cheddar 2 slices cooked bacon 1/4 small pear, thinly sliced

1. Preheat an electric panini maker according to the manufacturer’s instructions.

1. Brush one side of each bread slice with olive oil.

1. Lay the slices, oiled side down, on a clean work surface.

1. Spread the top of each slice with 1 Tbs mayonnaise.

1. Place the cheese on one slice and top with the tomato slices.

1. Drizzle with the vinegar and season with salt and pepper.

1. Top with the basil, then with the other bread slice, oiled side up.

1. Place the sandwich on the preheated panini maker and cook according to the manufacturer’s instructions until the bread is golden and the cheese is melted, 3 to 5 minutes.

1. Heat a panini machine. Spread the jam on 1 slice of the bread. Layer the pear, bacon and cheddar on top.

2. Press the sandwich in the panini machine until the bread is toasted and the cheese is melted, 3 to 5 minutes total depending on your machine.

Caprese Panini

2slices county-style bread, 1/2 inch thick

Olive oil for brushing

1 tablespoon mayonnaise (or to taste)

2 slices mozzarella cheese

3 slices tomatoes

1     teaspoon balsamic vinegar

salt & freshly ground black pepper, to taste

2 fresh basil leaves

DIRECTIONS

Spinach Salad with Apples, Bacon, and Spicy Maple Walnuts

Ingredients

Salad

·         6 cups of loosely packed spinach

·         1 Granny Smith apple, sliced thinly

·         4 pieces of bacon

·         2 tbsp red onion, finely chopped

·         2 tbsp feta cheese, crumbled

·         Walnuts, recipe below

Spicy Maple Walnuts

·         ½ cup walnuts

·         1 tsp maple syrup

·         ¼ tsp cayenne 

·         ¼ tsp cinnamon

·         ⅛ tsp salt

Maple-Apple Vinaigrette

·         2 tbsp olive oil

·         2 tbsp apple cider vinegar 

·         ¼ tsp dijon 

·         1 tsp maple syrup

Instructions

Salad

1.    Cook the bacon in a frying pan over medium heat. Using a paper towel, wipe excess bacon grease from pan, but leave a thin coating.

2.    Add the walnuts and cook over medium-low heat. If the bacon grease starts smoking, remove from heat immediately and reduce heat to prevent walnuts from burning. Cook for 5 or so minutes until lightly golden.

3.    While cooking walnuts, combine the maple syrup, cayenne, cinnamon and salt in a medium bowl. Once walnuts are toasted, transfer them to the bowl and toss until thoroughly coated. Allow to cool before adding to salad.

4.    Combine all salad ingredients in a large bowl.

5.    Combine all vinaigrette ingredients in a small bowl.

6.    Toss the salad with the vinaigrette just prior to serving.

Notes

For the spicy maple walnuts, start with ¼ tsp cayenne, then add more to taste. I used ½ tsp cayenne for mine, and they had a slight bite.