Crunchy Asian Pea Salad with Honeyed Bacon
Recipe from Food & Wine

This salad typically includes crispy slices of Chinese sausage. Ratha Chau also makes the spicy oil for the vinaigrette. To replace the sausage, which isn't readily available, thick slices of bacon are brushed with a honey-soy mix and then baked in the oven until crunchy. Store-bought chile oil replaces homemade.


Crunchy Asian Pea Salad with Honeyed Bacon
Kana Okada

by 1  person

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Servings: 4
Prep Time: 30 mins
Total Time: 30 mins
Related Categories: Asian Cuisine, Bacon, Lunch, Lunch Salad, Pea Salad, Salad, Summer Salads, Vegetable Salad
 
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Ingredients
  • 6 
    thick slices of maple-cured bacon (about 6 ounces)
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  • 2  tablespoons
    honey
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  • 1  tablespoon
    soy sauce
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  • 1/2  teaspoon
    Chinese five-spice powder
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  • 3  tablespoons
    pure olive oil
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  • 2  tablespoons
    fresh lime juice
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  • 1/2  teaspoon
    finely grated lime zest
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  • 1  tablespoon
    Asian fish sauce
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  • 1  tablespoon
    chile oil
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  •  
    Salt and freshly ground pepper
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  • 1/2  pound
    snow peas, julienned
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  • 6  ounces
    snow pea shoots (8 cups)
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  • 2  tablespoons
    torn basil leaves
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  • 2  tablespoons
    torn mint leaves
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Directions
1.
Preheat the broiler and position a rack 8 inches from the heat. Arrange the bacon slices on a baking sheet in a single layer. In a small bowl, stir together the honey, soy sauce and five-spice powder and brush liberally over the bacon. Broil for 10 minutes, turning once, until the bacon slices are browned and crisp. Transfer the bacon to a work surface and cut into 1/2-inch pieces. Let the bacon cool.
2.
In a large bowl, whisk the olive oil with the lime juice, lime zest, fish sauce, and chile oil and season with salt and pepper. Add the snow peas, pea shoots, basil, mint, and bacon and toss. Serve right away.
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