Cold Pig’s Ear Salad

Name: Cold Pig’s Ear Salad
Ingredients: 1 poached pig’s ear, thinly sliced; ¼ cup peeled and finely diced carrot; ¼ cup finely diced celery, including the leaves; ¼ cup finely diced celery, including the leaves; 2 tablespoons finely diced shallot; 1 tablespoon small capers, rinsed; 1 tablespoon red wine vinegar; 1 tablespoon Dijon mustard; Coarse sea salt and freshly ground black pepper; Coarse sea salt and freshly ground black pepper; ¼ cup / 60 ml extra virgin olive oil

Preparation info

Serves
3 or 4

Difficulty
Easy

Appears in

Odd Bits

By Jennifer McLagan

Published 2011

About

This is a simple salad of sliced cooked ear and vegetables. The only trick to making it is to spend the time finely dicing the celery and carrot. When the ears are cold, they are soft and chewy, with the cartilage and the raw vegetables adding crunch.

Ingredients

1 poached pig’s ear, thinly sliced
¼ cup peeled and finely diced carrot
¼

Gluten-free

Method

Place the sliced ear in a salad bowl. Add the carrot, celery, shallot, and capers. Whisk together the vinegar and mustard and season well with salt and pepper. Slowly whisk in the oil, pour over the salad, and toss well. Serve at room temperature.