12412 Serves 4 to 6 Wed Aug 06 01:06:20 -0700 2008 Tue Feb 03 02:45:00 -0800 2009 Licensed http://www.chow.com/recipes/12412 Tue, 03 Feb 2009 10:45:00 GMT This recipe shows off the special succulence of pork confit browned in a little of its own fat. The amount of pork confit can be increased as desired, depending on whether you plan to serve this salad as an appetizer or as a luncheon or supper dish. Confit of pork is much more aromatic and delicious than a simple cold roast pork and is definitely worth having on hand. It is extremely easy to make.

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Soak the shredded cabbage in a bowl of ice water for 2 to 3 hours. Soak the green beans in ice water for at least 30 minutes (see Notes at right). Drain just before cooking.

Meanwhile, bring the crock of confit to room temperature or microwave it for 2 to 3 minutes, to soften the fat. Carefully remove the pork without breaking the pieces. Scrape off the fat. Sauté the pork slowly in a little fat, turning, to glaze on all sides, about 5 minutes. Drain briefly on paper towels, transfer to a plate, and let cool completely.

Boil the green beans in a large saucepan of boiling salted water until just tender, 3 to 6 minutes. Drain, rinse briefly under cold running water, and drain well on a kitchen towel. Drain the cabbage at this time.

Toss the beans with the cabbage. Add the dressing and toss lightly to coat. Let stand at room temperature for 1 hour.

Sprinkle the shallots over the beans and cabbage. Thinly slice the confit of pork on the diagonal. Arrange on plates and serve the salad on the side.

Put the mustard in a small bowl. Bring the vinegar and salt to a boil in a small nonreactive saucepan; stir to dissolve the salt. Whisk the hot vinegar into the mustard until the mustard completely dissolves. Gradually beat in the olive oil and walnut oil in a thin stream. Fold in the cream and chives.

I believe that whenever shallots are used raw in a dish they must be hand-chopped at right angles. This method of chopping ensures that the shallots will be milder in flavor and less acrid to the taste buds. To hand-chop at right angles, use a small sharp paring knife. Peel the shallot, leaving the root end attached. Hold the shallot by the root end and lay it flat on the chopping surface; if necessary, halve the shallot so it will lie flat. With the knife pointing at the stem end, make small nicks downward about ⅛ inch apart. Then use the knife to make thin slices across the grain and finally to slice downward crosswise. The shallots will be in perfect tiny cubes, much “pinker” in color, and have a far more subtle flavor.

The green beans are hardened by soaking them first in ice water so that they will “sear” when they hit the boiling water in batches; thus, no flavor will be lost to the pot. The raw cabbage is soaked in ice water so that it will remain crunchy, even after it has been marinated in a creamy dressing.

]]> http://www.chow.com Paula Wolfert 50 Main ½ head of cabbage, finely shredded (about 5 cups)

]]> 1 pound thin fresh green beans, preferably haricots verts, trimmed

]]> 4 to 6 pieces Confit of Pork (pages 292–295)

]]> Creamy Mustard Vinaigrette (at right)

]]> 1 tablespoon minced shallots

]]> 1 tablespoon Dijon mustard

]]> 2 tablespoons tarragon-flavored white wine vinegar

]]> ¾ teaspoon salt

]]> 3 tablespoons olive oil

]]> 2½ tablespoons walnut oil

]]> ⅓ cup creme fraiche or heavy cream

]]> 3 tablespoons minced fresh chives

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