- 2 – 3 ounces homemade salt pork, evenly cubed (about ⅜”)
- 1 teaspoon olive oil
- A small red onion, finely sliced
- ¼ cup cider or wine vinegar
- ½ teaspoon sugar
- Copious freshly ground black pepper
- A big salad bowl loaded with torn up greens—mizuna, mache, escarole, chicory, frisee, spinach, tatsoi, robust lettuces…
You may remove a little bit of the salt pork’s saltiness by soaking it in cool water for a half hour to an hour before making the salad—up to you. Drain and pat dry before cooking.
Put a small heavy frying pan over a medium flame and add the oil and pork cubes. Fry slowly until the pork is golden brown on all sides—don’t rush this. Turn off the heat and remove the pork bits (“lardons” in France, “cracklins” in the American South or “scruncheons” in Newfoundland) to a plate and don’t let anyone start picking at them or your salad will be pork-free.
Toss the onion into the rendered pork fat in the frying pan and return to a medium flame. Cook briefly—just until softened—then add the vinegar, sugar, and pepper. As soon as the mixture comes to a boil, pour it over the greens, along with the lardons, and toss the salad thoroughly. Serve instantly.
Serves 3 – 4