If you’re opposed to pork, you’re probably on the wrong website, though you could use chicken breast for this salad with great results. One of the techniques that makes this salad different than many you may have tried is rather than dressing the greens, they are left bare and the protein becomes the flavour vehicle. Mixing the cubes of pork into the salad while eating makes the greens taste fresher than they would if they were dressed beforehand.
Time: 20 minutes
Serves: 4
Ingredients:
1 tablespoon Dijon mustard ¾ teaspoon kosher salt ½ teaspoon fresh ground black pepper 1 pound pork tenderloin – cubed to ¾” 4 tablespoons extra-virgin olive oil 2 tablespoons fresh lime juice ¼ teaspoon stevia ½ cup flat leaf parsley – chopped 1 red onion – finely sliced 8 cups leaf lettuce – tornPreparation:
In a medium bowl, mix together the Dijon, ½ teaspoon of the salt and ¼ teaspoon of the pepper. Add the pork, tossing to coat.
Place a heavy cast pan on medium-high heat and add one tablespoon of the olive oil. When the oil is hot, add the pork mixture, stirring occasionally for seven minutes or until the pork is browned and cooked through then remove from heat and set aside.
While the pork is cooking, in a medium bowl, mix together the remaining salt and pepper along with the lime juice and stevia. Whisk in the remaining olive oil to make a dressing. Add the pork cubes, parsley and onion to the dressing, tossing to coat evenly.
Plate the lettuce and top with the dressed pork, serving immediately.
very awesome salad
Although you may be a tad biased, you have formal culinary training, so thanks!