Pistachio, Apple, and Bacon Salad
This salad is a mish mash of winter vegetables, inspired by two very different salads in David Chang’s Momofuku cookbook.
3/4 cup pistachios (raw and unsalted)
- 1/2 cup, sake
- 3 cups, chicken stock
chieftain apples (red delicious or fuji will work fine)
apple butter, 1/4 cup (if using store bought, add 1 tbs of cider vinegar)
bacon, 8 slices
arugula, roughly 2 cups
1 lb sunchokes (note:rice wine is not suitable for canning pickles (the acidity is not high enough), but will work great in this instance.)
-1 cup rice wine
-1 cup of water
-1/2 cup of sugar and 1 tablespoon of salt
blis bourbon barrel aged maple syrup (highly recommend this brand, but is not necessary)
Bring sake and chicken stock to boil, turn to medium. Add ½ cup of pistachios. Cover and let simmer until cooked through and tender, give or take an hour. Drain pistachios, add 1/2 cup of water and blend with either a blender or hand blender till smooth, like peanut butter. Season to taste, reserve. For the rest of the pistachios: heat a sauté pan to medium and add a few tabs of butter. Let the butter foam up and when it has done so add the remaining pistachios. Toss, and cook until fragrant. Finish w/ a touch of salt.
Peel sunchokes and slice lengthwise on a mandoline. Take several pieces, stack them and cut into julienne. Immediately, drop the cut sunchokes into water containing some lemon juice, otherwise they will discolor. (Note: sunchokes vary greatly in appearance in size. if the ones you happen to find are small cut them the best way you see fit.)
Next, bring the pickling ingredients (rice wine vin, water, sugar and salt) to a boil on the stovetop, let it cool briefly and pour over prepared sunchokes. Let them rest in pickle solution at least one hour.
Peel the apples, slice into thin wedges, toss with the apple butter. Season lightly.
Cut the radishes into 8ths and toss with a touch of sugar and salt. Reserve.
Cook bacon on a sheet tray, in the oven at 375 till crispy.
For the arugula: wash and spin in a salad spinner. Layer the arugula between paper towels to absorb excess moisture. Toss with a drizzle of olive oil, squeeze of lemon, and touch of salt.
To plate and serve
Put a dollop of the pistachio butter on your plate, and use the back of a spoon to spread. Next add a handful of dressed arugula leaves. Mix the pickled sunchokes, apples, radishes, pistachios and bacon in a small bowl and add a handful on top of the arugula. Drizzle the salad with maple syrup, use a light hand. Enjoy!