Ensalada de Dátiles con Bacon

Hey everyone, it's me, Dave, welcome to our recipe site. Today, I'm gonna show you how to make a distinctive dish, Ensalada de Dátiles con Bacon. It is one of my favorites food recipes. For mine, I'm gonna make it a bit tasty. This will be really delicious.

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Many things affect the quality of taste from Ensalada de Dátiles con Bacon, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Ensalada de Dátiles con Bacon delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Ensalada de Dátiles con Bacon is 4 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Ensalada de Dátiles con Bacon estimated approx 15 minutos.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have Ensalada de Dátiles con Bacon using 14 ingredients and 7 steps. Here is how you can achieve it.

El dulzor de los dátiles, el ahumado del bacon, el picante del roquefort, el frescor de los brotes y un aliño que realza todos los sabores.

Ingredients and spices that need to be Make ready to make Ensalada de Dátiles con Bacon:

1. Para la ensalada:
2. Lechugas variadas: batavia, trocadero, brotes tiernos
3. Dátiles
4. Queso roquefort
5. 5 Lonchas de bacon
6. Tomates cherry
7. Para el aliño:
8. Sal fina
9. Sal ahumada
10. Pimienta negra recién molida
11. Confitura de tomate
12. Vinagre viejo de Jerez
13. Aceite de oliva virgen extra
14. 1 Cda aceite de pipas de calabaza (opcional)

Steps to make to make Ensalada de Dátiles con Bacon

1. Retirar el hueso de los dátiles y rellenar cada uno con un pedacito de roquefort. Reservar.
2. Cortar las lonchas de bacon en tres trozos cada una y dorar a fuego lento. Reservar en papel absorvente.
3. Lavar las lechugas y los tomates. Escurrir bien.
4. Preparación de el aliño:
   Poner una pizca de sal ahumada, 1/2 cucharita de sal fina y un poco de pimienta negra en un bol, añadir la confitura de tomate y un buen chorro de vinagre de Jerez. Mezclar todo con unas varillas hasta que se deshaga la sal. Ir añadiendo los aceites sin dejar de mezclar. La proporción será: 1 parte de vinagre por tres de aceite para un aliño suave o, 1 y 1/2 de vinagre por 2 1/2 de aceites para un aliño más fuerte.
5. Emplatado:
   Repartir las lechugas variadas bien mezcladas en una fuente.
6. Añadir los tomates, el bacon y los dátiles rellenos.
7. Regar con el aliño y remover antes de servir.

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