Apple And Smoked-Bacon Salad With Lychees And Chili Nuts Recipe

Name: Apple And Smoked-Bacon Salad With Lychees And Chili Nuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup unsalted dry-roasted peanuts; 2 tablespoons Asian fish sauce (preferably Tiparos brand); 1 teaspoon chili powder; 1/8 teaspoon cayenne; 1 1/2 pounds Winesap or Gala apples (3 to 4); 1 1/2 pounds Mutsu (also called Crispin) or Golden Delicious apples (3 to 4); 1/2 pound slab bacon, any rind discarded, cut crosswise into 1/2-inch lardons (sticks); 3 tablespoons fresh lime juice; 16 canned lychees (from a 20-ounce can), drained and quartered, at warm room temperature; 1/2 cup chopped scallions at room temperature; Equipment: an adjustable-blade slicer

Servings: persons

1 cup unsalted dry-roasted peanuts
2 tablespoons Asian fish sauce (preferably Tiparos brand)
1 teaspoon chili powder
1/8 teaspoon cayenne
1 1/2 pounds Winesap or Gala apples (3 to 4)
1 1/2 pounds Mutsu (also called Crispin) or Golden Delicious apples (3 to 4)
1/2 pound slab bacon, any rind discarded, cut crosswise into 1/2-inch lardons (sticks)
3 tablespoons fresh lime juice
16 canned lychees (from a 20-ounce can), drained and quartered, at warm room temperature
1/2 cup chopped scallions at room temperature
Equipment: an adjustable-blade slicer

1
Preheat oven to 350u00b0F with rack in middle.
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.
3
Warm apples in a large bowl of warm water, turning occasionally, about 15 minutes, then drain and pat dry.
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.
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.
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.

693

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup unsalted dry-roasted peanuts, 2 tablespoons Asian fish sauce (preferably Tiparos brand), 1 teaspoon chili powder, 1/8 teaspoon cayenne, and more.

Yes, Apple And Smoked-Bacon Salad With Lychees And Chili Nuts falls under the Soups & Stews category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Apple And Smoked-Bacon Salad With Lychees And Chili Nuts

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