Menu

I work in ...

Continue

Your content is being adapted
based on your type of business

Bagnet Salad with Lemon Garlic Aioli
Bagnet Salad with Lemon Garlic Aioli – - Recipe

Bagnet like you’ve never served before! A mix of the sinful and healthy, the pork in this salad is simmered in flavourful broth and dressed with deliciously creamy mayonnaise!

...

Login and use our food cost calculator right away

Calculate your foodcost easily
Save your recipe calculations and use them on the go Calculate the cost of this recipe

Ingredients

−
+

Pork Preparation

Lemon-Garlic Aioli Preparation

Mixed Greens Preparation

  • Mixed Greens 300.0 g

Baby Potatoes Preparation

French Beans Preparation

  • French Beans, trimmed 90.0 g

Shiitake Mushrooms Preparation

  • Shiitake Mushrooms, halved 120.0 g

Assembly/Presentation

  • Cherry Tomatoes, halved 60.0 g
  • Alfalfa sprouts 15.0 g
  • Tom Yao 30.0 g

Bagnet like you’ve never served before! A mix of the sinful and healthy, the pork in this salad is simmered in flavourful broth and dressed with deliciously creamy mayonnaise!

...

Preparation

  1. Pork Preparation

    • Place the pork slab in a pot with water seasoned with Knorr Pork Broth, onions, peppercorns, and bay leaves
    • Simmer for 1 1/2 hours or until fork-tender
    • Air-dry the pork on a cooling rack for at least 24 hours
    • Pierce its skin with a fork to release excess moisture and fat (this will also help create a crispy exterior)
    • In a wok, heat oil to 350F
    • Deep-fry the pork until golden brown and crisp
    • Slice the deep-fried pork (bagnet) into desired portions
    • Set aside and keep warm

  2. Lemon-Garlic Aioli Preparation

    • In a bowl, combine the Lady's Choice Real Mayonnaise, lemon juice, garlic, mustard, honey, salt, and pepper
    • Mix well
    • Chill until ready to use

  3. Mixed Greens Preparation

    • Soak the greens in an ice-cold water bath for at least 30 minutes
    • Spin them dry
    • Chill until ready to use

  4. Baby Potatoes Preparation

    • Season the baby potatoes with olive oil, Knorr Aromat Seasoning Powder, paprika, and pepper
    • Pan roast until tender
    • Keep warm

  5. French Beans Preparation

    • Heat olive oil in a pan and saute the blanched beans
    • Season with Knorr Aromat Seasoning Powder and pepper
    • Keep warm

  6. Shiitake Mushrooms Preparation

    • Heat olive oil in a pan and saute the mushrooms
    • Season with Knorr Aromat Seasoning Powder and pepper
    • Keep warm

  7. Assembly/Presentation

    • On a serving platter, lay the mixed greens
    • On a separate plate, toss the warm baby potatoes, mushrooms, french beans, half of the sliced bagnet, and half of the cherry tomatoes, in the lemon-garlic aioli
    • Lay this atop the greens on the serving platter
    • Garnish with Tom Yao and alfalfa sprouts
    • Arrange the cherry tomatoes around the salad
    • Place the remaining bagnet atop the alfalfa sprouts
    • Serve
Home
Home
Products
Products
Food Trends
Trends
Cart
Cart
Menu
Menu