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




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

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.
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