Cavolo Nero al Guanciale

By LeeBoruchow

Salad of black cabbage and other greens, drizzled with fried guanciale pan drippings.

Ingredients

• 1 large bunch cavolo nero, roughly chopped
• 1 small bunch red dandelion, roughly chopped
• 1/4 cup celery leaves
• 1/4 cup celery heart, sliced thin
• 1 red apple, cored and thinly sliced
• 4 oz guanciale, cut into lardons
• 1 tbsp finely chopped parsley
• 3 tbsp extra virgin olive oil
• juice of 1/2 lemon
• salt, to taste
• black pepper

Preparation

Step 1

Combine cavolo nero, dandelion, celery heart and leaves, and sliced apple. Add 1 tbsp of oil to a small pot and slowly render the fat from the guanciale over low heat. Season greens lightly with salt, and dress with lemon juice and the remaining oil. Arrange salad on individual plates.

Once fat has been rendered and the pork is crispy, grind lots of black pepper into the pot and add the parsley. Remove from heat and pour evenly over the salads table-side.