Bacon Nation: 125 Irresistible Recipes by Peter Kaminsky, Marie Rama
Authors: Peter Kaminsky, Marie Rama
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Arborio rice for risotto. Because it is so robust, farro can play in the same sandbox as bacon. We think of this whole-grain salad as our bacony version of tabouleh. Great with ribs and fried chicken; fine with a fish fry, too.
6 slices bacon, cut into ¼- to ½-inch pieces
3 whole cloves
1 medium-size onion, peeled and cut in half
1 cup farro
Salt
10 cherry tomatoes, cut in half
1 small cucumber, peeled, seeded, and cut into ½-inch pieces (about 1 cup)
1 cup cooked chickpeas (garbanzo beans), rinsed and drained, if canned
½ cup red onion, diced
½ cup chopped fresh flat-leaf parsley
2 teaspoons minced seeded jalapeño pepper
¼ cup plus 1 to 2 tablespoons extra-virgin olive oil
Juice of 1 large lemon
Grated zest of half a large lemon
1 large clove garlic, minced
½ teaspoon ground cumin
Freshly ground black pepper (optional)
1 Cook the bacon in a large skillet over medium heat until lightly browned and most of the fat is rendered, 5 to 8 minutes, stirring often and adjusting the heat as necessary. Using a slotted spoon, transfer the bacon to a paper towel-lined plate to drain, setting aside about 1 tablespoon of the bacon fat in a small bowl.
2 Stick the whole cloves into the onion halves and place the onion halves and 4 cups of water in a medium-size saucepan. Cover the pan and let come to a boil over high heat. Add the farro, the reserved bacon fat, and a pinch of salt. Cover the pan, let come to a boil, then reduce the heat as necessary and let the farro simmer, partially covered, until it is medium-tender, 7 to 8 minutes. You want the farro to have a little bite, with a softened center; be careful not to overcook it. Drain the farro, discarding the onion and cloves, and let the farro cool.
3 As the farro cools, place the tomatoes, cucumber, chickpeas, red onion, parsley, and jalapeño pepper in a large mixing bowl or salad bowl. Place ¼ cup of the olive oil and the lemon juice and zest in a small mixing bowl and whisk to mix. Stir the garlic and cumin into the lemon dressing.
4 Stir the cooled farro into the tomato and cucumber mixture. Add the lemon dressing and the drained bacon and toss to combine. Add a little more olive oil, 1 tablespoon at a time, if the salad is too dry. Taste for seasoning, adding more salt and some black pepper, if desired. Let the farro salad stand at room temperature or refrigerate it for about 20 minutes to let the flavors blend before serving.
Variation:
You can substitute 1 cup of corn kernels for the chickpeas, if you wish. Or add about ¼ cup of fresh mint to the farro salad. And if you want the bacon to play a more prominent role, increase the number of slices from 6 to 8.
Green Bean and Potato Salad with Cashews and Lardons
Serves 6 to 8
This salad makes people look up and take notice when you bring it to a potluck dinner or barbecue. It features crunchy, nutty bacon, and there’s a touch of tang in the vinaigrette. If crunch is good (think oven-roasted cashews), then double crunch is better (bacon). When the green beans are summertime fresh, they are downright invigorating, and the creamy waxiness of fingerling potatoes gives a long finish to each mouthful.
For the salad
Salt
1½ pounds thin green beans (haricots verts), trimmed and rinsed
1½ pounds fingerling potatoes (each about 1 inch in diameter), scrubbed and sliced ¼ inch thick
2 large cloves garlic, peeled and lightly crushed with the flat side of a chef’s knife
3 sprigs fresh thyme
1 bay leaf
5 black peppercorns
1 cup unsalted cashews
½ cup diced red onion
8 ounces slab bacon, rind removed (see page 57 )
For the vinaigrette
⅔ cup vegetable oil
¼ cup sherry vinegar
1½ teaspoons Dijon mustard
3 tablespoons chopped fresh mint
2 tablespoons chopped fresh flat-leaf parsley
1 large clove garlic, minced
Salt and freshly ground black pepper
1 Prepare the salad: Bring 5 to 6 cups of water to a boil in a large saucepan over high heat. Lightly salt the water, add the green
6 slices bacon, cut into ¼- to ½-inch pieces
3 whole cloves
1 medium-size onion, peeled and cut in half
1 cup farro
Salt
10 cherry tomatoes, cut in half
1 small cucumber, peeled, seeded, and cut into ½-inch pieces (about 1 cup)
1 cup cooked chickpeas (garbanzo beans), rinsed and drained, if canned
½ cup red onion, diced
½ cup chopped fresh flat-leaf parsley
2 teaspoons minced seeded jalapeño pepper
¼ cup plus 1 to 2 tablespoons extra-virgin olive oil
Juice of 1 large lemon
Grated zest of half a large lemon
1 large clove garlic, minced
½ teaspoon ground cumin
Freshly ground black pepper (optional)
1 Cook the bacon in a large skillet over medium heat until lightly browned and most of the fat is rendered, 5 to 8 minutes, stirring often and adjusting the heat as necessary. Using a slotted spoon, transfer the bacon to a paper towel-lined plate to drain, setting aside about 1 tablespoon of the bacon fat in a small bowl.
2 Stick the whole cloves into the onion halves and place the onion halves and 4 cups of water in a medium-size saucepan. Cover the pan and let come to a boil over high heat. Add the farro, the reserved bacon fat, and a pinch of salt. Cover the pan, let come to a boil, then reduce the heat as necessary and let the farro simmer, partially covered, until it is medium-tender, 7 to 8 minutes. You want the farro to have a little bite, with a softened center; be careful not to overcook it. Drain the farro, discarding the onion and cloves, and let the farro cool.
3 As the farro cools, place the tomatoes, cucumber, chickpeas, red onion, parsley, and jalapeño pepper in a large mixing bowl or salad bowl. Place ¼ cup of the olive oil and the lemon juice and zest in a small mixing bowl and whisk to mix. Stir the garlic and cumin into the lemon dressing.
4 Stir the cooled farro into the tomato and cucumber mixture. Add the lemon dressing and the drained bacon and toss to combine. Add a little more olive oil, 1 tablespoon at a time, if the salad is too dry. Taste for seasoning, adding more salt and some black pepper, if desired. Let the farro salad stand at room temperature or refrigerate it for about 20 minutes to let the flavors blend before serving.
Variation:
You can substitute 1 cup of corn kernels for the chickpeas, if you wish. Or add about ¼ cup of fresh mint to the farro salad. And if you want the bacon to play a more prominent role, increase the number of slices from 6 to 8.
Green Bean and Potato Salad with Cashews and Lardons
Serves 6 to 8
This salad makes people look up and take notice when you bring it to a potluck dinner or barbecue. It features crunchy, nutty bacon, and there’s a touch of tang in the vinaigrette. If crunch is good (think oven-roasted cashews), then double crunch is better (bacon). When the green beans are summertime fresh, they are downright invigorating, and the creamy waxiness of fingerling potatoes gives a long finish to each mouthful.
For the salad
Salt
1½ pounds thin green beans (haricots verts), trimmed and rinsed
1½ pounds fingerling potatoes (each about 1 inch in diameter), scrubbed and sliced ¼ inch thick
2 large cloves garlic, peeled and lightly crushed with the flat side of a chef’s knife
3 sprigs fresh thyme
1 bay leaf
5 black peppercorns
1 cup unsalted cashews
½ cup diced red onion
8 ounces slab bacon, rind removed (see page 57 )
For the vinaigrette
⅔ cup vegetable oil
¼ cup sherry vinegar
1½ teaspoons Dijon mustard
3 tablespoons chopped fresh mint
2 tablespoons chopped fresh flat-leaf parsley
1 large clove garlic, minced
Salt and freshly ground black pepper
1 Prepare the salad: Bring 5 to 6 cups of water to a boil in a large saucepan over high heat. Lightly salt the water, add the green
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