Pig’s Ear Salad with Herb Vinaigrette

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By David Tanis

Published 2008

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In Paris, this dish would seem like old-fashioned bistro fare, yet any discerning Frenchman would appreciate it as easily as haute cuisine. Of course, you could substitute a platter of charcuterie, but I encourage you to be adventuresome and experience the true pleasure of sliced pig’s ears dressed with a zippy vinaigrette. This recipe can be easily prepared over the course of two or three days. First the ears are salted, then simmered and sliced. That done, they’ll keep for several days. T