Fullblood Wagyu Beef Bacon and Roasted Potato Picnic Salad
Recipe provided by Chef Melanie HammericksenPrep Time: 60 Minutes
PREPARING THE FULLBLOOD WAGYU BEEF BACON
Cut the Wagyu beef bacon into 1/2 inch pieces, and place in a medium size sauté pan.
On medium heat, render/cook the bacon until crispy.
Drain off the fat, and reserve (the fat will be used later).
PREPARING THE POTATOES
Cut the small Yukon gold potatoes, and preheat the oven to 450°F.
Toss the cut potatoes with enough bacon fat to fully coat.
Lightly season the potatoes with kosher salt and freshly ground black pepper.
Place on a parchment lined baking sheet, and roast the potatoes in the oven for 35-40 minutes until soft and lightly caramelized/crispy on the edges.
Let the potatoes cool completely.
PREPARING THE HARD BOILED EGGS
Place eggs in a sauce pot, and cover with warm water. Let the eggs sit in the warm water for 30 minutes.
Then put the pot on medium heat, and cook the eggs for 13 minutes.
Drain off the water, and cover with ice to cool down the eggs.
Once cooled, peel the eggs and dice them into bite-size pieces.
PREPARING THE ROASTED POTATO PICNIC SALAD
In a large bowl, combine the cooled potatoes, hard boiled egg pieces, cooked Fullblood Wagyu beef bacon, minced sweet onion, diced green onion, diced celery, diced pickles, minced parsley, and diced sweet hot peppers.
Chill the ingredients while you make the dressing.
PREPARING THE DRESSING
In a blender, combine two eggs and ground mustard. Blend on medium-high for 3 minutes.
Slowly drizzle in the oil (reserved from the sweet hot peppers), grapeseed oil, and reserved bacon fat.
If the dressing becomes too thick, add a couple of tablespoons of water to thin it out.
Season to taste with kosher salt and fresh lemon juice.
Fold the dressing into the bowl with the roasted potato picnic salad (don’t use all of the dressing if you like a less dressed salad).
Chill until served, and enjoy!