👥6 people
⏲️10m
🕐25m
🍽️starter
Pork belly is a unique addition to this salad.
Ingredients
- 1 1/2 lbs Cooked pork belly or bacon, diced into ¼-inch cubes
- 4 oz fresh arugula
- About 1 cup mayonnaise
- 1 heaping tablespoon Dijon mustard
- 1/2 lemon, juiced
- 2 celery stalks, small diced
- 2 tablespoons freshly chopped parsley
- 1 red onion, diced
- 1/2 cup pecans, toasted and roughly chopped
- Kosher salt
- 2 tablespoons extra-virgin olive oil
- Freshly ground black pepper
- 12 slices of baguette bread, cut ¼-inch thick(2 per person)
Method
- Begin by rendering the pork belly fully. Drain on paper towels once rendered and let come to room temperature.
- Preheat the Egg to 325 degrees F.
- For The Salad: Roughly chop the pecans and then gently toast in a dry skillet over medium heat until they brown and are slightly fragrant. Season pecans with salt once they are finished toasting. Add the pecans, mayonnaise, mustard, lemon juice, celery, parsley, olive oil, red onion, and salt and pepper, to taste, in a large mixing bowl and combine. Fold in the rendered pork belly and fresh arugula and set aside while you prepare the bread.
- Toast the bread in the Egg until golden brown. Top with a scoop of the pork belly salad and serve.
