Ever since having the
Migliorelli Farm apple salad with peanuts,
lychee gelee and bacon at
Momofuku Ssam Bar, I've wanted to make an apple salad myself. Apple salad is really a great concept, its light crisp and refreshing and when you add bacon the smokey
pigginess of it really brings the apples to a whole different level, really elevating their tart acidic qualities. In honor of
Momofuku I have created my own apple salad which I intend on serving to guests in a couple of weeks. I kept the same ingredients more or less but changed them to make them a bit more my own.
I kept the bacon and the apples and instead of using peanuts I decided to use pine nuts which I toasted/sauteed in the fat left over from cooking the bacon. Also instead of using a sweet
lychee gelee, I decided to use a hot pepper jelly that I bought at the Union Square farmer's market. I thought it would be nice to get some spice in the dish to create a contrast to the apples. I plan on serving this dish with a German Riesling.
