Shaved Brussels, Celery, Confit Grapes, Boquerones, Fine Herbs, Mustard Vinaigrette

Photo by Andrew Meade

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4 servings

  • 2 cups red seedless grapes
  • 2 cups duck or chicken fat (can substitute olive oil if desired)
  • 3 tablespoons olive oil
  • 1 shallot, thinly sliced
  • ½ cup golden raisins
  • 1 poblano pepper
  • 8 cups shaved Brussels sprouts, shaved very thin using a Japanese mandoline (about 2 pounds whole)
  • 3 celery stalks, thinly sliced
  • 1 cup parsley leaves
  • ¼ cup picked dill leaves
  • 1 cup Grana Padano or Parmigiano-Reggiano, grated on the large hole of a box grater
  • 8 boquerones, cut in half
  • Vinaigrette
  • 1 tablespoon plus 1 teaspoon freshly squeezed lemon juice
  • 1 tablespoon Dijon mustard
  • ¼ cup plus 1 tablespoon extra virgin olive oil
  • Kosher salt


  1. Place the grapes and duck fat in a small saucepan and place on the stove on the  lowest setting. Cook for about 20 minutes or until the grapes just start releasing a little  bit of liquid. Drain, set aside, and place the duck fat in the freezer for later use.
  2. In a small sauté pan over medium heat, add the olive oil. Cook the shallots for 2 minutes. Add the raisins and cook, stirring, for 2 minutes. Remove and set aside.
  3. Broil or char the poblano until almost completely black, about 5 minutes. Place in a small bowl, cover tightly with plastic wrap, and set aside for 5 minutes. Remove the pepper and using a paper towel, remove all the charred skin. Discard the stem, seed,  and cut into ¼-inch diced pieces.
  4. To serve, mix together all salad ingredients, toss with the vinaigrette, and taste  for seasoning. I like to garnish with fried capers.


  1. Place the lemon juice and mustard in a small bowl and whisk together. Drizzle in the oil while whisking. Season with a good amount of salt.
  • from Michelle Bernstein

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