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" Chang's two restaurants cater
decidedly to the pork lover, and this salad is no exception. Among
the sweet, smoky, and tart notes tossed together,
you'll get an occasional zing of heat from the chili nuts (which,
served on their own, may very well become your new favorite bar
snack)." |
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Salads
- Meat |
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INGREDIENTS:
For Chili Nuts
1 cp unsalted dry-roasted peanuts
2 tbs Asian fish sauce (preferably Tiparos brand)
1 tsp chili powder
1/8 tsp cayenne
For Salad
1 1/2 lbs Winesap or Gala apples (3 to 4)
1 1/2 lbs Mutsu (also called Crispin) or Golden Delicious
apples (3 to 4)
1/2 lb slab bacon any rind discarded, cut crosswise into
1/2" lardons (sticks
3 tbs fresh lime juice
16 canned lychees (from a 20-ounce can), drained and
quartered, at warm room temperature
1/2 cp chopped scallions at room temperature
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DIRECTIONS:
Make chili nuts:
Preheat oven to 350°F with rack in middle.
Stir together all chili nut ingredients in a metal pie plate.
Bake, stirring occasionally, until liquid is absorbed and nuts are
coated with spice mixture and dry, about 20 minutes. Cool to room
temperature, stirring occasionally.
Make salad while nuts bake:
Warm apples in a large bowl of warm water, turning occasionally,
about 15 minutes, then drain and pat dry.
Meanwhile, cook bacon in a 12-inch heavy skillet over medium heat,
stirring occasionally, until browned and crisp, about 12 minutes.
Transfer with a slotted spoon to paper towels to drain and reserve
6 tablespoons fat in skillet.
Cut apples into 1/8-inch-thick slices into a large bowl, rotating
apple a quarter turn each time you reach core, then continuing to
slice until left with nothing but core. Gently toss with lime
juice.
Heat fat in skillet over medium heat until hot, then pour over
apples and gently toss with bacon and 1/4 teaspoon pepper. Divide
among 8 shallow bowls and sprinkle with Lychees, scallions, and
chili nuts.
Cooks' notes:
• Chili nuts can be made 1 week ahead and cooled completely, then
kept in an airtight container at room temperature.
• Bacon can be cooked 3 hours ahead and chilled in fat, uncovered,
until cool, then covered. Reheat over medium heat.
Servings: 8
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