Salade au Lard
Posted: Thu Jun 11, 2009 6:05 pm
Salade au Lard
Salad of Bacon, Greens, Shallots, & Parsley
Bitter winter greens tossed with plenty of hot bacon in a vinegary dressing. Tis version is served in copious all-you-can-eat portions. The basic problem wiht most salads of this sort is that the hot bacon fat is tossed with chilled greens thus creating a coating that has an unpleasant mouth feel. In this recipe, the bowl itself is warmed, along with the shallots and vinegar, a process that not only brings everything to the same temperature but also slightly cooks the shallots, making them more digestible.
Ingredients:
2 large shallots, minced
2 tablespoon best quality red wine vinegar
2 ounces slab bacon, rind removed, cut into matchstick-sized pieces
2 tablespoons peanut oil
4 cups dandelion greens, curly endive, or other firm greens, rinsed, dried and torn into bite-size pieces
Small handful fresh flat-leaf parsley leaves
Small bunch fresh chives, minced
Preparation:
Preheat the oven to 350 degrees.
Combine the shallots and vinegar in a large, shallow ovenproof bowl. Place in the center of the oven and cook just until the mixtuer is warmed through, about 5 minutes. Remove from the oven, cover with a large plate or lid, and set aside to keep warm.
Meanwhile, in a medium-size nonstick skillet, heat the oil over medium-high heat. Add the bacon and cook, stirring frequently, until the bacon is browned and just slightly crisp, 4 to 5 minutes.
Place the greens in the warmed bowl with the shallots and vinegar. Pour the bacon and fat over the greens, add the parsley and chives, and toss until thoroughly and evenly coated. Serve immediately. Yields 4 servings.
Salad of Bacon, Greens, Shallots, & Parsley
Bitter winter greens tossed with plenty of hot bacon in a vinegary dressing. Tis version is served in copious all-you-can-eat portions. The basic problem wiht most salads of this sort is that the hot bacon fat is tossed with chilled greens thus creating a coating that has an unpleasant mouth feel. In this recipe, the bowl itself is warmed, along with the shallots and vinegar, a process that not only brings everything to the same temperature but also slightly cooks the shallots, making them more digestible.
Ingredients:
2 large shallots, minced
2 tablespoon best quality red wine vinegar
2 ounces slab bacon, rind removed, cut into matchstick-sized pieces
2 tablespoons peanut oil
4 cups dandelion greens, curly endive, or other firm greens, rinsed, dried and torn into bite-size pieces
Small handful fresh flat-leaf parsley leaves
Small bunch fresh chives, minced
Preparation:
Preheat the oven to 350 degrees.
Combine the shallots and vinegar in a large, shallow ovenproof bowl. Place in the center of the oven and cook just until the mixtuer is warmed through, about 5 minutes. Remove from the oven, cover with a large plate or lid, and set aside to keep warm.
Meanwhile, in a medium-size nonstick skillet, heat the oil over medium-high heat. Add the bacon and cook, stirring frequently, until the bacon is browned and just slightly crisp, 4 to 5 minutes.
Place the greens in the warmed bowl with the shallots and vinegar. Pour the bacon and fat over the greens, add the parsley and chives, and toss until thoroughly and evenly coated. Serve immediately. Yields 4 servings.