Grilled Bitter Greens

Created and prepared by Chef Nicholas Elmi of Laurel in Philadelphia.

Difficulty Level
Medium

Cook Time
35min.

Ingredients

  • FOR PISTACHIO PUREE:
  • 1 CUP Pistachios
  • 3 OZ Sugar
  • 1 OZ Pistachio oil
  • 2 CUPS Water
  • PINCH of salt
  • FOR CURED EGG:
  • 4 Egg yolks (not broken)
  • 2 CUPS Salt
  • ½ CUP Honey
  • ½ CUP Lemon juice
  • 2 CUPS Blended oil
  • 2 OZ Olive oil
  • FOR DRESSING:
  • 2 Shallots
  • ½ CUP Honey
  • ½ CUP Lemon juice
  • 2 CUPS Blended oil
  • 2 OZ Olive oil
  • FOR WURST:
  • 2 LINKS Dietz & Watson Bratwurst
  • 2 TBSP Blended oil
  • TO FINISH:
  • 4 OZ Dietz & Watson Originals Parmigiano Reggiano
  • 4 HEADS Baby romaine or other small bitter greens
  • ½ CUP Pistachios, roughly chopped & toasted
  • 2 Lemons
  • Drizzle Extra-virgin olive oil

Directions

  1. 1 FOR PISTACHIO PUREE: Place pistachios and water in small saucepot. Bring to a simmer and cook until reduced by half. While still warm, puree pistachios and water into a smooth paste. Add oil, salt & sugar and mix. Cool and reserve.
  2. 2 FOR CURED EGG: Mix salt and sugar thoroughly. Cover a small container with half of the mixture, place yolks in making sure they do not touch each other, cover the yolks with the other half of the salt mixture. Let cure in fridge for 36 hours, or until firm. Remove from salt and rinse, dehydrate at 145°F for 24 hours. Reserve cool.
  3. 3 FOR DRESSING: Mince the shallots and reserve. Place the honey in a small pot and bring to a simmer. It will start to caramelize after about five minutes. Once it turns mahogany in color, immediately remove from heat and add the shallots. Stir for 10 seconds and then add the lemon juice. Cool. Puree the oil and olive oil with the cooled mixture. Season with salt to taste.
  4. 4 FOR WURST: Grind 3 links of Dietz & Watson Bratwurst in a grinder with a medium die. Cook slowly in a nonstick pan on medium heat with the blended oil until crisp. Dry on a paper towel and reserve at room temperature.
  5. 5 TO F I N I S H: Warm your grill to high. Split the heads of greens in half lengthwise leaving the cores intact. Lightly brush with olive oil. Grill to get light marks but not wilt the greens. Pat dry the green and arrange two halves per plate. Lightly dress the greens with the lemon honey vinaigrette. Sprinkle with the wurst, then the pistachios, then grate lemons on top followed by the Dietz & Watson Originals Parmigiano Reggiano, followed by the egg yolk. Serve.