Shaved Brussels, Celery, Confit Grapes, Boquerones, Fine Herbs, Mustard Vinaigrette
Yields 4 servings
from Michelle Bernstein
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
1 tablespoon plus 1 teaspoon freshly squeezed lemon juice
1 tablespoon Dijon mustard
¼ cup plus 1 tablespoon extra virgin olive oil
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.
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.
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.
To serve, mix together all salad ingredients, toss with the vinaigrette, and taste for seasoning. I like to garnish with fried capers.
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.