April Bloomfield's Fried Pig's Ear Salad


[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.

Serious Eats Newsletters

Keep up with our latest recipes, tips, techniques and where to eat!


Comments can take up to a minute to appear - please be patient!

Previewing your comment: