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" Ingredients Bacon \u2022 2 pieces braised and sliced \u00BD in thick coriander bacon pieces \u2022 2 T pea puree \u2022 1 oz saut\u00E9ed pea greens \u2022 6 pcs butter poached morels Salad \u2022 1t shelled blanched spring peas \u2022 1t \u00BD&amp;quot; bias cut, blanched snap peas \u2022 1t \u00BD&amp;quot; bias cut, blanched snow peas \u2022 1t ceaned pea shoots \u2022 Pinch of lemon zest julienne \u2022 Lemon juice, to taste \u2022 Extra-virgin olive oil, to taste \u2022 Salt and Pepper Directions Braise Bacon: Cut M and I Coriander bacon slabs into 2 in wide slabs and place in a hotel pan. Cover by \u00BE with chicken stock, cover hotel pan with foil and braise in a 225\u00BA oven for apx 1 hour or until completely tender. Remove bacon from stock, wrap in plastic, and press in the walkin until completely chilled. When cooled, remove skin from slabs and cut crosswise into \u00BD thick slices and hold for service. For Pea Puree: Blanche 1 qt of shelled spring peas in heavily salted water until completely tender and shock in an ice bath. Add cooled peas to vita prep, add a pinch of salt, and just enough chicken stock to get the peas moving in the bowl, until well pureed. Pass through a chinois, check seasoning, and hold for service. For Morels: Melt 2 lbs butter slowly over low heat. Add a few sprigs of thyme and season with salt. Add 1 qt cleaned morels and poach slowly until soft. Strain, reserving butter for next time and hold morels for service. Pickup: Place 5 pieces sliced bacon and 6 pieces morels on a sizzle platter and warm in the oven. Meanwhile sautee a large handful of pea greens in a bit of EVO and season with salt and pepper. In another small sauce pot, warm the pea puree. Plate with puree on bottom in a circle, bacon slices layered to the side and salad on top of both. Sprinkle morels around the outside. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.elledecor.com/life-culture/food-drink/a1562/braised-coriander-bacon-recipe-a-43795/>