Name: Apple and Smoked-Bacon Salad with Lychees and Chili Nuts
Cook time: 35 min
Total time: 45 min
Yield: Makes 8 (first course) 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

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Apple and Smoked-Bacon Salad with Lychees and Chili NutsMarcus Nilsson

Chang's two restaurants cater decidedly to the pork lover, and this salad is no exception. Among the sweet, smoky, and tart notes tossed together, you'll get an occasional zing of heat from the chili nuts (which, served on their own, may very well become your new favorite bar snack).

Cooks' notes:

·Chili nuts can be made 1 week ahead and cooled completely, then kept in an airtight container at room temperature.
·Bacon can be cooked 3 hours ahead and chilled in fat, uncovered, until cool, then covered. Reheat over medium heat.

Recipe notes

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