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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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