The rains afford me the opportunity to mess around in the kitchen. Seeing leftover lettuce and bagnet (Ilocos chicharon or pork crackiing) in the refrigerator, I tried coming up with a bagnet salad, yet opted to stay away from the customary KBL (kamatis, bugguong, lasona) side salad.
For the dressing, I made my own vinaigrette by whisking together 3 tablespoons extra virgin olive oil, 1 tablespoon mustard, juice squeezed from 3 pieces calamansi, 1 tablespoon minced shallot (lasona), 1/3 teaspoon honey and a dash of salt and freshly ground black pepper until thoroughly emulsified. The vinaigrette turned out well, not too sharp, and I guess the calamansi was a better choice than say lemon for a little zest. I almost failed to photograph the result. Brandon saw me working and he wouldn’t stop stealing bagnet chunks and dipping ’em in the vinaigrette. The dad said the tangy dressing didn’t compete with the distinct Ilocano taste of the deep-fried pork, but rather complemented the mélange of flavors. Now I can say – it is one good bagnet salad that I can add to the ways to enjoy bagnet list I posted last year☺
Photographed by Blauearth © Blauearth™ All Rights Reserved