Pink Lady struts in David Chang's apple salad with kimchi
An apple today keeps the turkey away? Anything's possible, and to think that I was going to treat myself to leftover turkey soup from last night. Not! I was sent an NPR link by someone who obviously knows how much I ♥ David Chang, and after realizing that I had quite every single ingredient available in my fridge or in the garden, set out to put together this peculiar salad of apples, kimchi and bacon. That's right, apples and kimchi and bacon. It was great!
Sweet, salty, tart, tangy, sharp, spicy, smoky, strong, crunchy, creamy...in other words, this ain't no salad for chickens, or turkeys for that matter. I appreciated the range of textures involved, from the crisp Pink Lady apple to the crackle of oven-cooked pancetta (bacon) which I cut into thick strips. Pink Lady is the trademark name for Cripps Pink, and I really do prefer them over the Fuji that Chang lists in his recipe. Pink, hearts...a gal has her tastes.
The napa cabbage kimchi that I have has been sitting in the fridge at least a month. Me likes it strong and potent. As for the ingredient labne which appears as a small plop on a plate, wikipedia clarified that it also goes under the more common name of strained yogurt. Sweetened with a bit of maple syrup, it hooks up the aforementioned trio in a way that no persistent matchmaker ever could. It had me moaning. Apples, kimchi, bacon. Who woulda thought? Thankfully, the bite of arugula brought everything down back to reality. Whew!Recipe: Fuji Apple Salad With Kimchi, Smoked Jowl & Maple Labne