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Lardons may be prepared from different cuts of pork, including pork belly and fatback, or from cured cuts such as bacon [3] or salt pork.According to food writer Regina Schrambling, when the lardon is salt-cured but not smoked in the style of American bacon, "the flavor comes through cleanly, more like ham but richer because the meat is from the belly of the pig, not the leg". [4]
A lardon, also spelled lardoon, is a small strip or cube of fatty bacon, or pork fat (usually subcutaneous fat), used in a wide variety of cuisines to flavor savory food and salads. In French cuisine , lardons are also used for larding, by threading them with a needle into meats that are to be braised or roasted.
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A salad that originated in and named for the city of Nice and consists of tomatoes, native Nicoise olives, young raw fava beans, young raw artichokes, hard-boiled eggs, radish, green onions, green peppers and garnished with tinned anchovies. It is served with black pepper and olive oil. Olivier salad Russian salad: Russia: Potato and meat salad
Prewashed, bagged or boxed salad is one of the best modern day conveniences, especially when they come with extra ingredients. And no one does bagged salad kits better than Trader Joe’s .
I’ve never experienced pure, unfiltered indignation quite like the time a suave Frenchman ordered the cheese and charcuterie platter at the trendy London restaurant where I once waited tables.
The cuts are first brined in solution of salt and garlic (locally salamura), to enhance flavor and help preservation, commonly together with continental-style bacon (slanina locally), lardon (also called slanina, sometimes white bacon or soap bacon) and ribs. Then they are cured by hanging them in freezing winter winds, over a smoldering lumber ...
1. Sweet Pickles. Good potato salad is slightly salty and creamy. There’s no room for sweet, and that goes for sweet pickles, also known as cornichons.