Yield: 4
4 slices thick-cut bacon
1 Tbsp. olive oil
2 shallots, thinly sliced
2 large bunches of swiss chard (about 20 oz.)
4 clementines, juiced
3 clementines, peeled, segmented and cut in half
1/2 tsp. honey
1 1/2 Tbsp. white wine vinegar
2 oz goat cheese, crumbled
1/3 c pecans, toasted
Kosher salt and fresh cracked pepper
Heat a large skillet on medium-low and add bacon. Cook until browned and crisp, turning once (about 10 minutes). Set aside.
Remove bacon drippings from pan, reserving 2 Tbsp.
Add 1 Tbsp. olive oil to pan and reduce heat to low.
Add shallots to pan and cook, stirring often, until brown and tender (15-20 min).
While shallots cook, cut chard into a chiffonade: remove stems and center vein. Stack leaves on top of one another and roll up like a cigar. Slice the roll in thin strips and place in a large bowl.
When shallots are finished, remove from pan and add to bowl with chard, tossing to combine.
To the hot skillet, add clementine juice and honey and cook, stirring, until reduced by half, about 1 minute.
Add vinegar and reserved bacon fat to skillet, along with salt and pepper to taste. Stir.
Add chard and shallots to the pan and cook until chard is just wilted, about 1 minute.
Return contents of skillet to the bowl. Top with toasted pecans, goat cheese, clementine segments, and additional cracked black pepper.
bacon recipe source: Allison, The Ranger's Daughter
Showing posts with label vinaigrette. Show all posts
Showing posts with label vinaigrette. Show all posts
Thursday, February 11, 2016
Tuesday, May 19, 2015
3562. WAX BEANS with BACON VINAIGRETTE
yields four servings
2 pounds wax beans
4 ounces bacon ends and pieces
2 tablespoons olive oil
1 shallot, minced
2 cloves garlic, minced
2 tablespoons sherry vinegar
1 pint cherry tomatoes
1/4 cup fresh basil, minced
Kosher salt and freshly ground pepper, to taste
Snap the ends off the wax beans (the part that connects to the stem) and then snap the beans in half again.
Blanch the beans in a large pot of boiling water for 2 minutes, then transfer to a bowl of ice water. When cool, drain.
Chop bacon into small cubes. In large skillet, cook bacon over medium high heat, stirring frequently. When it starts to brown, reduce heat to medium and continue to cook until all the pieces are done, about 20 minutes.
Transfer the cooked bacon pieces to a paper towel covered plate. Drain off excess grease in pan reserving anything that sticks to the pan. Over medium heat, cook the shallots and garlic until tender, about 5 minutes. Add sherry vinegar, stir, and cook for another two minutes. Add cooked bacon, tomatoes and blanched wax beans to the skillet and cook until warm.
Toss in basil, salt and pepper prior to serving.
bacon recipe source: Krissy Allori, Self Proclaimed Foodie (@SP_Foodie), November 19, 2014
2 pounds wax beans
4 ounces bacon ends and pieces
2 tablespoons olive oil
1 shallot, minced
2 cloves garlic, minced
2 tablespoons sherry vinegar
1 pint cherry tomatoes
1/4 cup fresh basil, minced
Kosher salt and freshly ground pepper, to taste
Snap the ends off the wax beans (the part that connects to the stem) and then snap the beans in half again.
Blanch the beans in a large pot of boiling water for 2 minutes, then transfer to a bowl of ice water. When cool, drain.
Chop bacon into small cubes. In large skillet, cook bacon over medium high heat, stirring frequently. When it starts to brown, reduce heat to medium and continue to cook until all the pieces are done, about 20 minutes.
Transfer the cooked bacon pieces to a paper towel covered plate. Drain off excess grease in pan reserving anything that sticks to the pan. Over medium heat, cook the shallots and garlic until tender, about 5 minutes. Add sherry vinegar, stir, and cook for another two minutes. Add cooked bacon, tomatoes and blanched wax beans to the skillet and cook until warm.
Toss in basil, salt and pepper prior to serving.
bacon recipe source: Krissy Allori, Self Proclaimed Foodie (@SP_Foodie), November 19, 2014
Wednesday, April 23, 2014
3271. RED CABBAGE, TANGERINE and BACON SALAD with BACON VINAIGRETTE
serves six
1 small head red cabbage (about 1 1/2 pounds)
2 tangerines
6 slices lean bacon
1/4 cup red wine vinegar
2 teaspoons Dijon mustard
salt and freshly ground black pepper to taste
3 tablespoons peanut oil
2 scallions (part of green tops included), thinly sliced
Quarter the cabbage, remove the core, shred the leaves, and place in a large salad bowl. Peel, section, and seed the tangerines, removing as much white pith as possible. Add the sections to the cabbage, toss, and set aside.
In a large skillet, fry the bacon over moderate heat till crisp. Drain on paper towels and crumble coarsely. Pour off all but about 2 tablespoons of fat from the skillet, add the vinegar, and boil down till reduced by half. Add the mustard and stir till well incorporated. Remove from the heat, add the salt and pepper, and then gradually add the oil, stirring briskly to form a smooth dressing.
Pour the vinaigrette over the salad in the bowl, add the crumbled bacon and the scallions, and toss till the ingredients are well coated with the dressing. Chill briefly or serve at room temperature.
bacon recipe source: Pig: King of the Southern Table by James Villas (Houghton Mifflin Harcourt, 2010); Serious Eats weekly recipe newsletter, May 19, 2010
1 small head red cabbage (about 1 1/2 pounds)
2 tangerines
6 slices lean bacon
1/4 cup red wine vinegar
2 teaspoons Dijon mustard
salt and freshly ground black pepper to taste
3 tablespoons peanut oil
2 scallions (part of green tops included), thinly sliced
Quarter the cabbage, remove the core, shred the leaves, and place in a large salad bowl. Peel, section, and seed the tangerines, removing as much white pith as possible. Add the sections to the cabbage, toss, and set aside.
In a large skillet, fry the bacon over moderate heat till crisp. Drain on paper towels and crumble coarsely. Pour off all but about 2 tablespoons of fat from the skillet, add the vinegar, and boil down till reduced by half. Add the mustard and stir till well incorporated. Remove from the heat, add the salt and pepper, and then gradually add the oil, stirring briskly to form a smooth dressing.
Pour the vinaigrette over the salad in the bowl, add the crumbled bacon and the scallions, and toss till the ingredients are well coated with the dressing. Chill briefly or serve at room temperature.
bacon recipe source: Pig: King of the Southern Table by James Villas (Houghton Mifflin Harcourt, 2010); Serious Eats weekly recipe newsletter, May 19, 2010
Sunday, December 29, 2013
3156. GRILLED and SMOKED MACKEREL with WATERCRESS, BACON and WALNUT DRESSING
makes two servings
2 fresh mackerel fillets, trimmed and cut into 3 pieces
2 smoked mackerel fillets, lightly broken
100 ml olive oil
2 grams thyme leaves
2 grams coarse sea salt
8 turns fresh black pepper
40 ml sherry wine vinegar
1 teaspoon caster sugar
For the salad:
50 ml vegetable oil
100 grams smoked bacon cut into 2mm slices then cut into neat lardons or cubes
Bacon and Sherry Vinaigrette:
250 ml vegetable oil
110 grams smoked bacon lardons
4 banana shallot, finely sliced
12 turns of milled pepper
50 grams walnuts, roughly chopped
3 garlic cloves, finely chopped
1 teaspoon thyme leaves
160 ml sherry wine vinegar
40 grams soft brown sugar
10 grams Dijon mustard
2 egg yolks
50 ml single cream
1 tablespoon parsley, chopped
To finish the salad:
100 grams walnuts halves, lightly toasted and chopped
6 spring onions, coarsely sliced
350 grams baby watercress, washed
Mix together the olive oil, thyme, salt, pepper, sherry vinegar and the sugar. Place the fresh mackerel fillets onto an oiled baking tray and brush with the olive oil mixture.
Heat a non-stick saute pan on a high heat then add the oil. When hot add the bacon and cook for 3-4 minutes till nice and crispy. Tip the bacon into a sieve and keep all the oil. Drain the bacon onto some kitchen paper.
Pour the oil from the drained bacon into a non stick saute pan along with the extra 100ml oil. Heat the pan and add the smoked bacon lardons. Cook gently, add the shallots, pepper, walnuts, garlic and thyme. Cook for 2 minutes until they are soft.
Drain the bacon lardons and shallots into a sieve keeping all the oil from all the cooked bacon too.
Place the pan back onto the stove with the bacon, shallots and garlic mix then add 100ml sherry vinegar, soft brown sugar and reduce until it has all evaporated, keep aside in a bowl.
Place the mustard, remaining vinegar, egg yolks and freshly milled pepper into a bowl. Whisk for a minute until it thickens. Add the oil from the cooked bacon and the remaining vegetable oil. Whisk all the time as it starts to thicken. If the dressing is too thick add a little warm water. Add the cream and parsley and check the seasoning.
Place the mackerel under a hot grill to cook and cook for approx 3-4 minutes till golden.
Put the watercress in a bowl, with the sliced spring onions, chopped walnuts, first cooked bacon and shallot mix. Add enough of the dressing to bind the salad together, taste the salad then add a little salt and pepper if required.
Mix the salad well and add the smoked mackerel. Place into a bowl or plate, top with the cooked mackerel and sprinkle over the top the remaining crispy bacon and serve.
bacon recipe courtesy of: Tom Aikens for Selfridges; via River Cottage
2 fresh mackerel fillets, trimmed and cut into 3 pieces
2 smoked mackerel fillets, lightly broken
100 ml olive oil
2 grams thyme leaves
2 grams coarse sea salt
8 turns fresh black pepper
40 ml sherry wine vinegar
1 teaspoon caster sugar
For the salad:
50 ml vegetable oil
100 grams smoked bacon cut into 2mm slices then cut into neat lardons or cubes
Bacon and Sherry Vinaigrette:
250 ml vegetable oil
110 grams smoked bacon lardons
4 banana shallot, finely sliced
12 turns of milled pepper
50 grams walnuts, roughly chopped
3 garlic cloves, finely chopped
1 teaspoon thyme leaves
160 ml sherry wine vinegar
40 grams soft brown sugar
10 grams Dijon mustard
2 egg yolks
50 ml single cream
1 tablespoon parsley, chopped
To finish the salad:
100 grams walnuts halves, lightly toasted and chopped
6 spring onions, coarsely sliced
350 grams baby watercress, washed
Mix together the olive oil, thyme, salt, pepper, sherry vinegar and the sugar. Place the fresh mackerel fillets onto an oiled baking tray and brush with the olive oil mixture.
Heat a non-stick saute pan on a high heat then add the oil. When hot add the bacon and cook for 3-4 minutes till nice and crispy. Tip the bacon into a sieve and keep all the oil. Drain the bacon onto some kitchen paper.
Pour the oil from the drained bacon into a non stick saute pan along with the extra 100ml oil. Heat the pan and add the smoked bacon lardons. Cook gently, add the shallots, pepper, walnuts, garlic and thyme. Cook for 2 minutes until they are soft.
Drain the bacon lardons and shallots into a sieve keeping all the oil from all the cooked bacon too.
Place the pan back onto the stove with the bacon, shallots and garlic mix then add 100ml sherry vinegar, soft brown sugar and reduce until it has all evaporated, keep aside in a bowl.
Place the mustard, remaining vinegar, egg yolks and freshly milled pepper into a bowl. Whisk for a minute until it thickens. Add the oil from the cooked bacon and the remaining vegetable oil. Whisk all the time as it starts to thicken. If the dressing is too thick add a little warm water. Add the cream and parsley and check the seasoning.
Place the mackerel under a hot grill to cook and cook for approx 3-4 minutes till golden.
Put the watercress in a bowl, with the sliced spring onions, chopped walnuts, first cooked bacon and shallot mix. Add enough of the dressing to bind the salad together, taste the salad then add a little salt and pepper if required.
Mix the salad well and add the smoked mackerel. Place into a bowl or plate, top with the cooked mackerel and sprinkle over the top the remaining crispy bacon and serve.
bacon recipe courtesy of: Tom Aikens for Selfridges; via River Cottage
Saturday, November 30, 2013
3127. FILLET OF HAKE with SAVOY CABBAGE, TOASTED ALMOND and BACON VINAIGRETTE
5 x 160g hake fillets (pan-fry skin side in a little olive oil, season with sea salt)
1 small head of savoy cabbage
1 medium carrot
2 red onions, peeled and sliced
dash of olive oil
knob of butter
1 clove of chopped garlic
dash of cream
Vinaigrette:
4 streaky bacon rashers, cut into small pieces
knob of butter
25 grams flaked almonds, toasted
pinch of cumin
40 ml dry white wine
50 ml olive oil
Remove the first few dark green leaves of cabbage, remove the stalk and finely shred the savoy cabbage. Wash in cold water and drain. Peel and cut the carrot into fine strips. Heat a large sauce pan, add the olive oil, lightly fry, without colour, the onions and garlic. Add the cabbage and carrot, season with salt and pepper and cover with a lid. Stir every few minutes, the cabbage will take about 4 minutes to cook. Remove the lid add the butter and cream and check the seasoning. Heat the butter in a pan add the bacon and slowly cook until golden brown add the cumin and diced shallot, and continue to fry until shallot is soft. Next add the white wine and boil until all the sediment is removed from the pan add the almonds and olive oil warm and check the seasoning.
bacon recipe courtesy of: David McCann, The Afternoon Show, RTÉ, Donnybrook, Dublin 4
1 small head of savoy cabbage
1 medium carrot
2 red onions, peeled and sliced
dash of olive oil
knob of butter
1 clove of chopped garlic
dash of cream
Vinaigrette:
4 streaky bacon rashers, cut into small pieces
knob of butter
25 grams flaked almonds, toasted
pinch of cumin
40 ml dry white wine
50 ml olive oil
Remove the first few dark green leaves of cabbage, remove the stalk and finely shred the savoy cabbage. Wash in cold water and drain. Peel and cut the carrot into fine strips. Heat a large sauce pan, add the olive oil, lightly fry, without colour, the onions and garlic. Add the cabbage and carrot, season with salt and pepper and cover with a lid. Stir every few minutes, the cabbage will take about 4 minutes to cook. Remove the lid add the butter and cream and check the seasoning. Heat the butter in a pan add the bacon and slowly cook until golden brown add the cumin and diced shallot, and continue to fry until shallot is soft. Next add the white wine and boil until all the sediment is removed from the pan add the almonds and olive oil warm and check the seasoning.
bacon recipe courtesy of: David McCann, The Afternoon Show, RTÉ, Donnybrook, Dublin 4
Thursday, November 14, 2013
3111. FRIED GREEN TOMATO and BACON WRAP with PEACH VINAIGRETTE
serves four
1/2 cup vegetable shortening
8 strips (about 1/2 pound) cooked bacon, fat reserved
1/2 cup yellow cornmeal
2 tablespoons all-purpose flour
1 tablespoon chopped fresh parsley
1 teaspoon fresh thyme leaves
1 teaspoon salt
1/2 teaspoon fresh-ground black pepper
1/2 teaspoon paprika
2 (8-ounce) green tomatoes, cut into 1/4-inch-thick slices
1/2 cup buttermilk
4 (10-inch) sandwich wraps, such as flour tortillas or lavash
4 tablespoons peach vinaigrette (recipe below)
Peach vinaigrette (yields 3/4 cup)
8 ounces (about 3 medium) ripe peaches, peeled, pitted, and quartered
2 tablespoons white-wine vinegar
1 teaspoon honey
1/2 teaspoon fresh-ground black pepper
In a medium nonreactive bowl, use a fork to mash peaches into a slightly chunky pulp. Stir in vinegar, honey, and pepper. Refrigerate for 4 to 6 hours or overnight to allow flavors to meld. Most flavorful when served at room temperature.
Fry the green tomatoes: In a large skillet over medium-high heat, heat shortening and 2 tablespoons reserved bacon fat. In a wide, shallow bowl, combine cornmeal, flour, parsley, thyme, salt, pepper, and paprika. Dip each tomato in buttermilk and then dredge in cornmeal mixture. Fry tomatoes, in batches of 3 or 4, on each side until deep-golden brown. Drain on a wire rack.
Assemble the wraps: On a clean work surface, lay the wraps and place 3 tomato slices on each. Place 2 strips of bacon on top of the tomatoes and spoon 1 tablespoon of our peach vinaigrette over each wrap. Fold the wraps into sandwiches and serve.
bacon recipe courtesy of: Ann Stratton and Ruedi Hofmann, Country Living, 300 West 57th Street, New York, NY 10019
1/2 cup vegetable shortening
8 strips (about 1/2 pound) cooked bacon, fat reserved
1/2 cup yellow cornmeal
2 tablespoons all-purpose flour
1 tablespoon chopped fresh parsley
1 teaspoon fresh thyme leaves
1 teaspoon salt
1/2 teaspoon fresh-ground black pepper
1/2 teaspoon paprika
2 (8-ounce) green tomatoes, cut into 1/4-inch-thick slices
1/2 cup buttermilk
4 (10-inch) sandwich wraps, such as flour tortillas or lavash
4 tablespoons peach vinaigrette (recipe below)
Peach vinaigrette (yields 3/4 cup)
8 ounces (about 3 medium) ripe peaches, peeled, pitted, and quartered
2 tablespoons white-wine vinegar
1 teaspoon honey
1/2 teaspoon fresh-ground black pepper
In a medium nonreactive bowl, use a fork to mash peaches into a slightly chunky pulp. Stir in vinegar, honey, and pepper. Refrigerate for 4 to 6 hours or overnight to allow flavors to meld. Most flavorful when served at room temperature.
Fry the green tomatoes: In a large skillet over medium-high heat, heat shortening and 2 tablespoons reserved bacon fat. In a wide, shallow bowl, combine cornmeal, flour, parsley, thyme, salt, pepper, and paprika. Dip each tomato in buttermilk and then dredge in cornmeal mixture. Fry tomatoes, in batches of 3 or 4, on each side until deep-golden brown. Drain on a wire rack.
Assemble the wraps: On a clean work surface, lay the wraps and place 3 tomato slices on each. Place 2 strips of bacon on top of the tomatoes and spoon 1 tablespoon of our peach vinaigrette over each wrap. Fold the wraps into sandwiches and serve.
bacon recipe courtesy of: Ann Stratton and Ruedi Hofmann, Country Living, 300 West 57th Street, New York, NY 10019
Friday, March 01, 2013
2853. GRILLED YOUNG OCTOPUS with BACON GARNISH and FRISEE and MUSTARD VINAIGRETTE
serves 6-8
Octopus
Octopus
1 young octopus, about 3 lbs in size, cleaned and trimmed, beak and viscera discarded
Mirepoix of leek, carrot, celery, parsley, onion
1 tablespoon sea salt
1 teaspoon black peppercorns
1 cup chopped tomato
2 cups white wine
3 cups boiling water
Vinaigrette
6 tablespoons Dijon mustard
4 tablespoons cider vinegar
1/4 cup hazelnut oil
1/4 cup peanut oil
1/2 cup cream
4 heads young frisee, leaves separated, outer dark green leaves discarded for another use
3 tablespoons chopped chives
Bacon
1/2 lb. slab cherry wood smoked bacon
1/4 cup brown sugar
Rinse octopus and place in large pot with all the remaining ingredients except the water. Bring to a boil, add water, lower heat to maintain a simmer and cover, cooking for about 100-120 minutes until tender.
Let octopus cool in liquid, storing in fridge until ready to use. Cut off individual legs, slice head in eights. Let come to room temperature, brush with olive oil, season well, and slowly grill to lightly char the octopus and heat through.
Place on plate, nestling a portion of dressed salad in the "curled arm" of the octopus. Drizzle some extra sauce on the plate.
To make the vinaigrette, first whisk together the mustard and vinegar. Add the oils, blending well, and then blend in the cream. Adjust for seasoning and reserve.
Toss the greens in a bowl with enough sauce to cover well. Divide onto 4 plates. Garnish with ground pepper and the chives. Serve.
Cut the bacon into pinky tip-sized lardons, small rectangles. Slowly brown in a large skillet over medium heat. When beginning to crisp and rendered, tip off the fat, put pan back on heat, add sugar and toss until caramelized. Spill out onto no-stick tray and garnish salad while still warm.
bacon recipe courtesy of: Andrew Zimmern; The Dr. Oz Show, December 5, 2011
Mirepoix of leek, carrot, celery, parsley, onion
1 tablespoon sea salt
1 teaspoon black peppercorns
1 cup chopped tomato
2 cups white wine
3 cups boiling water
Vinaigrette
6 tablespoons Dijon mustard
4 tablespoons cider vinegar
1/4 cup hazelnut oil
1/4 cup peanut oil
1/2 cup cream
4 heads young frisee, leaves separated, outer dark green leaves discarded for another use
3 tablespoons chopped chives
Bacon
1/2 lb. slab cherry wood smoked bacon
1/4 cup brown sugar
Rinse octopus and place in large pot with all the remaining ingredients except the water. Bring to a boil, add water, lower heat to maintain a simmer and cover, cooking for about 100-120 minutes until tender.
Let octopus cool in liquid, storing in fridge until ready to use. Cut off individual legs, slice head in eights. Let come to room temperature, brush with olive oil, season well, and slowly grill to lightly char the octopus and heat through.
Place on plate, nestling a portion of dressed salad in the "curled arm" of the octopus. Drizzle some extra sauce on the plate.
To make the vinaigrette, first whisk together the mustard and vinegar. Add the oils, blending well, and then blend in the cream. Adjust for seasoning and reserve.
Toss the greens in a bowl with enough sauce to cover well. Divide onto 4 plates. Garnish with ground pepper and the chives. Serve.
Cut the bacon into pinky tip-sized lardons, small rectangles. Slowly brown in a large skillet over medium heat. When beginning to crisp and rendered, tip off the fat, put pan back on heat, add sugar and toss until caramelized. Spill out onto no-stick tray and garnish salad while still warm.
bacon recipe courtesy of: Andrew Zimmern; The Dr. Oz Show, December 5, 2011
Sunday, January 27, 2013
2820. TURKEY, BACON and MUENSTER SANDWICHES
makes four sandwiches
4 bacon slices
1 loaf sourdough or roasted garlic bread
1/4 cup balsamic vinaigrette
1/2 lb. thinly sliced, smoked deli turkey
1 (12-oz.) jar roasted red bell peppers, drained and sliced
1-oz. slices Muenster or Havarti cheese
Cook bacon. Cut top off bread loaf and reserve; hollow out loaf, leaving 1-inch-thick shell. Drizzle 2 tablespoons of the vinaigrette evenly in bottom of bread shell. Layer with half the turkey, peppers and cheese. Repeat layers and top with bacon. Drizzle evenly with remaining vinaigrette and cover with reserved bread top. Press down firmly and wrap in plastic wrap. Chill at least 1 hour or up to 8 hours before serving. Slice to make 4 sandwiches
bacon recipe courtesy of: Mama Dean's Southern Cooking at Meador Homestead by Dean Meador Smith. Indigo River Publishing, 2012; Today in Mississippi, The Electric Power Associations of Mississippi
4 bacon slices
1 loaf sourdough or roasted garlic bread
1/4 cup balsamic vinaigrette
1/2 lb. thinly sliced, smoked deli turkey
1 (12-oz.) jar roasted red bell peppers, drained and sliced
1-oz. slices Muenster or Havarti cheese
Cook bacon. Cut top off bread loaf and reserve; hollow out loaf, leaving 1-inch-thick shell. Drizzle 2 tablespoons of the vinaigrette evenly in bottom of bread shell. Layer with half the turkey, peppers and cheese. Repeat layers and top with bacon. Drizzle evenly with remaining vinaigrette and cover with reserved bread top. Press down firmly and wrap in plastic wrap. Chill at least 1 hour or up to 8 hours before serving. Slice to make 4 sandwiches
bacon recipe courtesy of: Mama Dean's Southern Cooking at Meador Homestead by Dean Meador Smith. Indigo River Publishing, 2012; Today in Mississippi, The Electric Power Associations of Mississippi
Friday, June 22, 2012
2601. DAIKON and BACON SALAD
1/2 daikon
2 tablespoons chopped parsley
80 grams bacon
lemon slices
1/2 cup vinaigrette dressing
a little lemon juice
Wash and peel the daikon and cut into thin strips. Cut the bacon into thin strips, fry until crispy and mix with the vinaigrette dressing. Arrange the lemon slices in a serving dish, place (1) and (2) on them and top with a mound of chopped parsley. Sprinkle with lemon juice before eating.
bacon recipe courtesy of: Takii Seed, Takii & Company, Ltd., Kyoto, Japan
2 tablespoons chopped parsley
80 grams bacon
lemon slices
1/2 cup vinaigrette dressing
a little lemon juice
Wash and peel the daikon and cut into thin strips. Cut the bacon into thin strips, fry until crispy and mix with the vinaigrette dressing. Arrange the lemon slices in a serving dish, place (1) and (2) on them and top with a mound of chopped parsley. Sprinkle with lemon juice before eating.
bacon recipe courtesy of: Takii Seed, Takii & Company, Ltd., Kyoto, Japan
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