Lavender Brined Pork Salad with Charred Peaches and Pole Beans
If your mouth is still watering from Eric Joppie’s demo on Sunday, here’s the recipe for his Lavender Brined Pork Salad for you to recreate at home!
- 2- 8oz bone in pork chops, brined (recipe follows)
- 4 peaches
- 2 plums
- 1# pole beans, mix of blue lakes, romanos, purple, or whatever is available
- 4 oz. sliced bacon
- 4 oz smoked touvelle cheese, or favorite cheddar or gouda
- ¼ bunch basil, whole leaves
- ¼ bunch Italian parsley, whole leaves
- 4 oz. braising greens, torn (chard and/or kale with the ribs removed)
- 1 Tablespoon grain mustard
- 1/3 cup red wine vinegar
- 2/3 cup blend oil (80/20 canola-extra virgin olive)
- Reserved bacon fat from rendering
- Salt and sugar to taste
- Maldon sea salt to taste (to finish)
- Red Chile Flake to taste
- ½ cup kosher salt
- ¼ cup water
- 2 quarts water.
- 1 Tablespoon dried lavender
- 1 teaspoon whole coriander
- 2 bay leaves
- ½ head garlic
- 10 sprigs thyme
- ½ teaspoon whole black peppercorns
Day One: Brine the pork chops. Place all brine ingredients in a saucepan and bring to a simmer. Cool to room temperature and pour into a gallon zip top bag. Put the pork chops in the brine and press all excess air out of the bag and seal. Place in a dish or bowl to guard against spilling and refrigerate overnight or at least 8 hours.
Day Two: Place a sauté pan over medium high heat and add a thin film of neutral oil. Pat the pork chops dry and when the oil is just smoking add them carefully to the pan. Brown very well on both sides, cooking the pork to medium well. Remove to a plate and allow to rest to room temperature or slightly above. Slice the bacon into one inch pieces and cook over medium heat until crispy. Remove the crispy bacon and reserve the rendered fat. Prepare a large pot of heavily salted water and bowl of very icy water. Remove the tops from the pole beans and blanche them about 2 minutes or to desired tenderness. Shock them in ice water briefly, about a minute, until they are completely chilled. Slice them into approximately 1.5 inch pieces. Cut the plums in half and slice crosswise into ¼ inch half moons. Slice each peach in
half, then each half in thirds. Place a sautee pan over high heat and add a film of neutral oil. Place the peaches in the pan carefully with one cut surface down. Cook over high heat until well blackened that one surface, then remove and slice each wedge in half. Dice the cheese in ¼ inch cubes. Make the vinaigrette by putting the mustard and vinegar in a bowl and seasoning with kosher salt and a little sugar. Slowly whisk in the oil, then the bacon fat. Taste and correct seasoning- it may need a little more vinegar, oil, salt, or sugar depending on your taste, but it should be balanced and tart. You may not need all of the vinaigrette. It keeps well in a tightly sealed jar for up to a week.
Place the washed and dried braising greens and herb leaves in a large mixing bowl. Cut the pork chops off the bone and slice very thin against the grain. Place the sliced pork and resting juices in the bowl with the greens. Add the charred peaches, sliced plums, blanched pole beans, diced cheese, and crispy bacon. Dress with the well-emulsified vinaigrette (shake or whisk right before adding) to taste. Finish with a pinch of red chile flakes and maldon salt. Divide among 4 plates and serve.