Author Notes
I had something like this at Lupa in New York. It was so fantastic I had to recreate it at home. I hope this recipe does it justice. —sumradagnoth
Ingredients
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1
bunch dinosaur kale, stems removed, roughly chopped
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1
bunch dandelion greens, roughly chopped
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1
small handful celery leaves
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1
medium apple, cut into thin wedges
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1/2
lemon, juiced
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2 tablespoons
extra-virgin olive oil
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4 ounces
guanciale, cut into lardon
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salt, to taste
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a generous amount of freshly ground black pepper
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2 tablespoons
finely chopped italian parsley
Directions
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In a small sauce pot, render the guanciale over low heat.
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Combine greens, celery and apple in a large bowl. Season with salt, and add lemon juice and oil. Toss and distribute onto plates.
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Add black pepper and parsley to the pot with the guanciale. Immediately bring the pot to the table and spoon the guanciale and fat over each plate, and serve.
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