Friday, September 4, 2015

Vegan Mofo #4: Salade aux Noix....

Today we’re moving on from Ireland and onto France with this tasty yet simple salad.  Honestly I don’t know much about the origins of this salad, but it’s a pretty typical and traditional French Salad, I saw it on a lot of menus when I was there this past Spring but unfortunately because the traditional version contains bacon I was never able to eat it. Traditionally the dressing also uses the leftover bacon drippings as an ingredients, which I think is kind of gross, but to mimic the flavor I used the leftover liquid from cooking my coconut bacon. If you want it a bit more ‘greasy’ you could add some additional oil - perhaps coconut oil - and a dash more of liquid smoke for extra bacon flavor.

Originally I hadn’t intended to make this salad but I’m happy I decided to put a vegan spin on it after all, because it turned out great. It’s the kind of salad that’s perfect for a light lunch, or as the first course to a larger meal.

Salade aux Noix

1 Head Green Leaf Lettuce
Handful of Arugula.
½ Cup Walnuts
½ Cup Coconut Bacon (recipe follows)
5 Thin Slices Baguette
1 Garlic Clove
1 Tbsp Walnut Oil
1 Tbsp Red Wine Vinegar
1 tsp Dijon Mustard
Olive Oil as needed
Coarse Black Pepper to taste.

Coconut Bacon 

½ Cup Dried Unsweetened Coconut Flakes
1 Tbsp Soy Sauce
1 Tbsp Olive Oil
1 Tbsp Maple Syrup
½ Tbsp Liquid Smoke
Dash of Smoked Paprika
Dash of Garlic Powder
Dash of Smoked Sea Salt

Instructions - Coconut Bacon 

- Combine all liquid ingredients in a bowl, and pre-heat a small pan over medium heat. Once heated add the coconut flakes and pour the sauce over, mix with a spatula to combine. Fry for 3-5 minutes turning occasionally so the flakes don’t burn. Once browned and most of the liquid has been absorbed turn off the heat and remove the coconut to a plate to cool. Let cool 5 minutes. Leave any remaining liquid in the pan.

Instructions - Salad 

- Tear the lettuce into bite sized pieces and place in a large salad bowl along with the arugula.

- Re-heat the pan in which you cooked the coconut bacon, and add the walnuts. Toast them until browned then remove them to a plate.

- To the pan add the walnut oil, red wine vinegar, and Dijon Mustard. Whisk to combine, and simmer for a minute until warmed though. Turn off the heat and set aside.

- Preheat your Broiler. Slice the garlic clove in half. Drizzle the baguette slices in a bit of olive oil and rub the garlic halves over the bread.

- Place the bread on a broiler sheet and broil on high for 1-2 minutes a side until brown. Remove from the broiler and let cool.

- Finally, add the cooled coconut bacon and walnuts to the salad. Breaking the pieces a part as necessary. Crumble the sliced baguette pieces over top, and then drizzle the dressing over. Toss the entire thing together, and sprinkle with black pepper if desired. Enjoy!

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