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[Photograph: David Loftus]

This Fried Pig's Ear Salad from April Bloomfield's A Girl and Her Pig is her homage to Fergus Henderson, another chef with a predilection for all things piggy and meaty.

Much like Henderson's lauded Roast Bone Marrow and Parsley Salad, this one combines a lesser used (but entirely delicious) part of the animal with a bright, fresh salad, leveling fattiness and with acid in a way that's truly inspired.

What Worked: This salad is all about perfectly balanced contrasts—bitter endive and radicchio dressed with a bracingly tart dressing that cuts through the chewy fattiness of the pig's ear.

What Didn't: If you're big into the nasty bit, this salad is for you. If not, well then you probably weren't going to make it anyway.

Suggested Tweaks: If a whole pig's ear on a plate of greens is a little too much for your delicate sensibilities, try slicing it up before frying for a less graphic presentation.

As always with our Cook the Book feature, we have five (5) copies of 'A Girl and Her Pig' to give away.

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