Crispy Pig’s Ear Salad Recipe

Preparation Instructions

1. 1

   Prepare the Pig's Ears

   Clean the pig's ears thoroughly and simmer them in a pot of salted water for about 1 to 1.5 hours until tender. Remove and let cool.

2. 2

   Crisp the Pig's Ears

   Once cooled, slice the pig's ears into thin strips. Heat a skillet over medium heat with a little olive oil and fry the strips until they are golden brown and crispy. Set aside on a paper towel to drain excess grease.

3. 3

   Cook the Lardons

   In the same skillet, add the lardons and cook until they are crispy. Remove and set aside, leaving the rendered fat in the skillet.

4. 4

   Prepare the Salad

   In a large mixing bowl, combine frisée, arugula, and thinly sliced fennel. Add the cooked lardons and pecans.

5. 5

   Dress the Salad

   In a small bowl, whisk together olive oil, red wine vinegar, salt, and black pepper. Drizzle over the salad and toss gently to combine.

6. 6

   Serve

   Top the salad with the crispy pig's ears and serve immediately.