Yucca Salad
Executive Chef Jeff Tunks
 
Ingredients
5 pounds                yucca, peeled
2 pounds                applewood smoked bacon
1 cup                   blended olive oil
.25 cup                 sherry vinegar
.5 cup                  creole mustard
2 tablespoons           coriander seed, toasted and ground (divided)
2 tablespoons           minced garlic
1 each                  red onion, julienned
2 stalks                celery, sliced thin on the bias
1 bunch                 cilantro, minced
                        salt, as needed
 
Procedure
In a large saucepot, cover yucca with water and cook until tender, about 1 hour.  When cooked, drain and run under cold water to stop the cooking process.  After the yucca has cooled, cut into large dice.
 
Julienne the bacon against the grain.  In a medium saucepot, combine bacon and oil and bring to a simmer over medium heat.  Cook until bacon is crisp.  Strain and reserve both bacon and oil separately.
 
In a large mixing bowl, combine vinegar, mustard, half of the ground coriander, and garlic.  While whisking the mixture, slowly add the oil to the vinegar mixture to make the vinaigrette to dress the salad.
 
In a large bowl, combine diced yucca, red onion, celery, bacon, and cilantro.  Toss with the vinaigrette.  Adjust the seasoning with salt.  Garnish with a sprinkle of the remaining ground coriander.