2761. BRAISED BACON, PEA SHOOT and WATERCRESS SALAD

yields six servings


6 4 oz. pieces molasses and soy braised bacon, warm (recipe below)
3 ounce pea shoot, washed and spun dry
1.5 ounces of watercress
6 ounces of buttermilk herb dressing (recipe below)
3 deviled yard eggs
6 pieces slow roasted tomato

Molasses and Soy Braised Bacon
1 pound slab of bacon, cut into 4 oz. pieces
1.5 ounces of ginger root, peeled and chopped
3 garlic cloves, chopped
1 teaspoon of ground black pepper
1 jar of molasses
1 cup of soy sauce
star anise
1 teaspoon of sriracha chili sauce

Score the fat presentation side of the bacon pieces. Brown the tops in a hot skillet. Remove from the pan and pour out most of the fat. Sauté garlic and ginger in the same pan. Add the rest of the ingredients, bring to a boil and then put the bacon back into the pan. Braise the bacon In a 225-250 degrees oven for 1.5 hours. This dish is easily burned so keep the oven very low and checked often. It’s okay to turn over the bacon during the cooking process. The bacon should be tender.

Buttermilk Herb Salad Dressing (yields four servings)
1/8 an ounce of chives
1 ounce of basil
1/8 of a bunch of flat leaf parsley
1/8 of a clove of garlic
1 teaspoon of dry mustard
1/16 of a cup of white balsamic vinegar
1 teaspoon of honey
1 cup of mayonnaise
1 cup of buttermilk
1 teaspoon of salt

In a blender, combine herbs, garlic, mustard, vinegar, and honey. Puree. Mix together mayo, buttermilk, and salt. Add herb mixture, stir to fully combine.

Toss together the pea shoots, watercress and the dressing. Place the braised bacon on one end of the bowl, top with greens. With a squeeze bottle, squeeze a zig zag on the other side of the plate. Place egg and tomato on that side of the plate.


bacon recipe courtesy of: Ralph's on the Park, 900 City Park Avenue, New Orleans, LA 70119