Assassination Custard’s Bitters and Guanciale
The sugar/vinegar mixture will be more than enough for this salad and the Pumpkin Agrodolce.
SERVES
4
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
10
MINUTES
Ingredients
250ml apple cider vinegar
250ml distilled vinegar
250g of granulated sugar
400g of salad leaves (a combination of)
red endive
Belgian endive
chicory
radicchio (optional)
100g guanciale
2 tbsp of olive oil
4 tbsp of sugar/vinegar mixture
Method
Heat the vinegars in a saucepan. Add the sugar to dissolve.
Cool and bottle if not using straight away.
Break the endive into its natural strips. Cut and discard the ends.
The radicchio and chicory can be chopped into similar sizes. Pop them in a bowl.
Chop the guanciale into small pieces. Fry in the pan with the olive oil until crispy.
The smoke is normal but watch it. Take the pan off the heat. Remove the guanciale with a slotted spoon and keep in a warm place.
Add about 4 tablespoons of the sugar/vinegar mixture into the pan off the heat. You want to emulsify the fat and sugar/vinegar.
Gently reheat the pan and whisk the fat and sugar mixture. Be careful. It might spit a bit.
As soon as it starts to bubble, pour over the leaves. Throw in half the guanciale. Toss everything together.
Divide between 2 large plates (for sharing) or 4 small ones. Eat while warm.
