Apple and Smoked-Bacon Salad with Lychees and Chili Nuts
A unique and flavorful salad combining crisp apples, smoky bacon, exotic lychees, and spicy chili-coated nuts. This dish balances sweet, savory, and spicy elements for an impressive appetizer or side dish.
Ingredients
- •1 cup unsalted dry-roasted peanuts
- •2 tablespoons Asian fish sauce (preferably Tiparos brand)
- •1 teaspoon chili powder
- •⅛ teaspoon cayenne
- •1½ pounds Winesap or Gala apples
- •1½ pounds Mutsu or Golden Delicious apples
- •½ pound slab bacon
- •3 tablespoons fresh lime juice
- •16 whole canned lychees
- •½ cup chopped scallions
- •1 piece adjustable-blade slicer
Cooking Instructions
- 1.
Preheat oven to 350°F with rack in middle.
5 min
- 2.
Stir together all chili nut ingredients in a metal pie plate. Bake, stirring occasionally, until liquid is absorbed and nuts are coated with spice mixture and dry, about 20 minutes. Cool to room temperature, stirring occasionally.
20 min
- 3.
Warm apples in a large bowl of warm water, turning occasionally, about 15 minutes, then drain and pat dry.
15 min
- 4.
Meanwhile, cook bacon in a 12-inch heavy skillet over medium heat, stirring occasionally, until browned and crisp, about 12 minutes. Transfer with a slotted spoon to paper towels to drain and reserve 6 tablespoons fat in skillet.
12 min
- 5.
Using slicer, cut apples into 1/8-inch-thick slices into a large bowl, rotating apple a quarter turn each time you reach core, then continuing to slice until left with nothing but core. Gently toss with lime juice.
10 min
- 6.
Heat fat in skillet over medium heat until hot, then pour over apples and gently toss with bacon and 1/4 teaspoon pepper. Divide among 8 shallow bowls and sprinkle with lychees, scallions, and chili nuts.
5 min