Cabbage and carrots add the crunch, lardons provide some lip-smacking saltiness, and, for heat, I've used freshly grated horseradish.
Instead of only iceberg lettuce, try wedging other nutritious salad greens, such as romaine and radicchio.
Everyone likes corn -- even 'godless Communists.' Case in point: Nikita Khruschev.
This is your quintessential morning sausage, perfect alongside pancakes or stacked with a fried egg on a flaky biscuit.
If the BLT ranks as one of the world's great sandwiches, imagine what the combination can do for a salad.
Here's a delicious surprise: tiny bits of salty bacon are a wonderful addition to this creamy dessert. Maple-cured or applewood-smoked bacon seem to be ideal choices here.
INGREDIENTS:
Jean-Pierre Moullé and I were roasting chickens to go with brussels sprouts when he told me I should try opening the brussels and flash-sautéing them, because they're delicious that way. That's how I've cooked them ever since. The bacon-and-cream combo -- along with bourbon -- is a classic Southern thing; I put a Spanish twist on it with the sherry.
Mix kale, cocoa nibs, bacon, and shallot in a large bowl. Season with salt and pepper. Coat well with the dressing. Arrange persimmon wheels on the salad after it's put on the plate so they do not break.
This is a recipe that allows time and low heat to work their magic. I like to rub the roast with the seasoning and let it cure for a day before cooking. At Gramercy, as a way to use the whole hog, we slow-roast bone-in pork shoulders.