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green beans salad , bread croutons, hazelnuts, bacon cream, truffle oil

Pork, Vegetables and Fruits, Salted

A great, nourishing salad that will go great with any grilled dish.

Ingredients

Recipe for 12 Tapas

The salad

6 Slice(s)
Soft bread
2 Cup(s)
Green beans
75 Gr
Bacon
0.50 Cup(s)
Hazelnuts
1 Tsp
Truffle oil
10 Sprig(s)
Chives

Bacon foam

125 Gr
Bacon
250 Ml
35% whipping cream
0.50 Unit(s)
Onion
5 Unit(s)
Button mushrooms
1 Sprig(s)
Thyme
  • Salt and pepper
  • Olive oil

Preparation time: 60 min

Preheat your Oven at 400 °F

  • Preparation

    Remove the crust from the bread, cut into medium cubes and then transfer to a mixing bowl.  Drizzle with oil, salt and pepper, transfer to a baking sheet and then bake until golden and crispy, roughly 5 minutes.  Set aside.

    Remove the stems from the green beans, cut into bite sized pieces and then blanch them in salted boiling water until cooked with a light crunch.  Roughly 2-3 minutes.  Strain and refresh under cold water.  Set aside.

    Cut the bacon into small sticks for the salad as well as the foam.

    Roast the nuts in the oven for 4 minutes and when you remove them, crush them until you reach the desired size.

    Finely slice the chives.

    Slice the mushrooms.

  • La salade

    Cook down the bacon sticks for the salad in a hot skillet without oil and then set aside on paper towel to remove excess fat.

    In a mixing bowl, combine the green beans, croutons, three quarters of the chives, the nuts, the rendered bacon and a light drizzle of truffle oil.

    Taste and lightly season, taking into consideration that the foam will add quite a bit of salt as well.

  • The bacon foam

    Cut the bacon into small cubes.

    In a sauce pot, cook the bacon cubes until slightly caramelized. Add the mushrooms and thyme. Once you have a nice coloration on the mushrooms, add the milk and cream.

    Bring to a boil, add the nutmeg and mustard and cook for another 5 minutes on a gently simmer.

    With a hand blender, blend the mixture. Season to taste.

    Pass the liquid through a fine mesh sieve and then transfer to your siphon. Close and add 2 cartridges of gas.

    Set aside in a warm spot or at room temperature.

     

  • Plating

    Split the salad into your serving dishes and top with a nice ball of bacon foam.  Sprinkle with chives and serve!

Be careful when seasoning this dish as the bacon will often add quite a bit of salt.  You can use whatever type of nuts you prefer.

Class with similar recipe

Thursday, January 30th18:00 to 21:00
Quebec city
90$ / pers.
LES 6 à 8 COCKTAIL/TAPAS

LES 6 à 8 COCKTAIL/TAPAS

Cocktail and tapas classes + 1 glass of wine included

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More information
8 / 12

90$ / pers.
4 places disponibles

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