Cook the Book: Blood Orange and Bacon Hangover Salad

[Photograph: Caroline Russock]

Maybe it's that last glass of wine or a second martini, but every once in a while we overdo it. And most of the time, the next morning your stomach is feeling as fuzzy as your head did the night before. So what do you eat when you're hungover? For some it's a greasy plate of eggs, bacon, and toast, while others swear by spicy food. For me, the morning after a particularly rough night inevitably calls for a burger and a milkshake.

In The Art of Eating In, Cathy Erway tackles this question by hosting a hangover brunch featuring the classic Mexican morning after meal, menudo. The spicy tripe soup did its job by curing Cathy and friends of their hangovers, but for those of us who don't have the wherewithal to tackle tripe on a hungover stomach she offers this Blood Orange and Bacon Hangover Salad. Although salad might not be the first thing that springs to mind after a night of overindulgence, this one works in two ways. First, it combines the breakfast flavors of oranges and bacon; secondly, its bracing, acidic flavors pack a punch big enough to wake up a sleepy palate and a fuzzy brain. There's also the vaguely virtuous feeling of eating a salad with a hangover, even if it does have bacon in it.

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As always with our Cook the Book feature, we have five (5) copies of The Art of Eating In to give away this week.

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Cook the Book: Blood Orange and Bacon Hangover Salad

About This Recipe

Yield:4

Ingredients

  • 1/2 cup shelled pistachios
  • 1 tablespoon red wine vinegar
  • Salt and freshly ground pepper to taste
  • 1 teaspoon Dijon mustard
  • 3 tablespoons olive oil
  • 1 head Boston lettuce (or another leafy green lettuce, such as green leaf or red leaf)
  • 1 large or 2 small blood oranges, peel removed and slices cut out without the pith (membrane that separates the slices)
  • 3 strips bacon, cooked to crispy
  • 2-3 small radishes, quartered to wedges

Procedures

  1. 1

    In a small bowl, combine the red wine vinegar, mustard, and a couple of pinches of salt and pepper. Drizzle in the olive oil while whisking rapidly until mixture is emulsified. Gently tear lettuce into bite-sized pieces. Toss with the dressing and remaining ingredients. Serve immediately.

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