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Ingredients
Warm Endive Salad with Cracklings
- Ingredients
- 500 grams Lard (Pork backfat)
- 1 Endive
- 600 grams Whole Grain Rye Rolls
- 1 garlic clove
- 1 tsp Caraway
- 3 Tbsps apple cider vinegar
- salt
- freshly ground black peppers
Cut the pork fatback into cubes and render in a pan over medium heat until the fat is clear and cracklings are crisp and golden brown. Strain the grease through a sieve into another pot, cover, and let the fat rest undisturbed for 2 days. Reserve the cracklings.
To make the salad: Trim the endive and separate into the leaves. Rinse and spin dry and the cut into strips.
Slice the bread very thin. In a sauté pan, heat 30 grams (1 ounce) of the pork fat and fry until golden brown. Remove and drain on paper towels.
To make the vinaigrette, peel the garlic and chop together with the caraway seeds. In a sauté pan, heat 20 grams (3/4 ounce) of the pork fat. Add the garlic and caraway and sauté until aromatic. Deglaze with the vinegar. Season the dressing salt and pepper.
To serve, toss the endive with the warm dressing. Serve at room temperature with bread slices, cracklings.
(Percentage of daily recommendation)
| Calorie | 1,442 cal. | (69 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 127 g | (109 %) | ||
| Carbohydrates | 65 g | (43 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.4 g | (35 %) |