David Prior’s salad which plays on apple and porks’ long-standing love affair will never fail to impress.
Ingredients
- 1 teaspoon fennel seeds
- 2 bay leaves
- 1/3 cup (40g) sea salt flakes
- 4 x 200g pork cutlets, bone in, trimmed
- Olive oil, to rub
- 1/4 cup (75g) whole-egg mayonnaise
- 1 tablespoon lemon juice, plus wedges to serve
- 2 tablespoons finely chopped tarragon leaves
- 3 fuji apples, thinly sliced (a mandoline is ideal), cut into 5mm-wide batons
- 2 small fennel bulbs, quartered, thinly sliced (a mandoline is ideal)
- 1 bunch baby endive, leaves separated
Method
- Step 1In a mortar and pestle, pound fennel and bay leaves with a pinch of the sea salt until coarse. Keep adding salt until spices are a fine consistency. Lightly rub pork with olive oil, then generously rub all over with flavoured salt.
- Step 2Heat a chargrill over high heat. Cook pork for 2-3 minutes each side until browned and just cooked through. Rest, loosely covered with foil, for 5 minutes.
- Step 3Whisk mayonnaise with lemon juice to loosen. Stir in tarragon. Season.
- Step 4Place apple and fennel in a bowl. Chop endive to the same size as fennel and add to the bowl. Dress with tarragon mayonnaise and toss to coat. Serve pork with slaw and garnish with lemon wedges.
- High protein
- Low carb
- Low fat
- Low kilojoule
- Lower gi
Nutrition
1385 kj
Energy
9g
Fat Total
2g
Saturated Fat
6g
Fibre
39g
Protein
94mg
Cholesterol
4161.32mg
Sodium
18g
Carbs (sugar)
20g
Carbs (total)
All nutrition values are per serve
Notes
- Author: David Prior
- Image credit: Andy Lewis
- Publication: Taste.com.au
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