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Recipe: Butter Lettuce, Lemon Confit, Grapes, Spiced Brioche – Le Pigeon: Cooking at the Dirty Bird

Here is a recipe for Butter Lettuce, Lemon Confit, Grapes and Spiced Brioche from Le Pigeon: Cooking at the Dirty Bird by Gabriel Rucker, Meredith Erickson, Lauren Fortgang and Andrew Fortgang. You’ll find their recipe for “Jacked Pork Chops” here.

Note: Supreming a lemon means to remove the skin, pith, membranes, and seeds, and to separate its segments

Le Pigeon salad
© Le Pigeon – Cooking at the Dirty Bird

Le Pigeon Cookbook

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