food

Crispy pork salad recipe

Recipe Eric Bulpitt Styling Raphaella Frame Photograph Sean Calitz Ingredients: 1t Dijon mustard 1T tarragon vinegar 175ml olive oil 175ml canola oil sea salt and milled black pepper ½ cup walnuts 500g leftover pork belly or roast a handful each of watercress, chives and parsley 2 ripe avocados 2 large fennel bulbs 250g ricotta cheese Directions: Place the Dijon mustard and tarragon vinegar in a large bowl and slowly whisk in the oils. Season to taste. (It’s not necessary for the vinaigrette to stay emulsified so don’t worry if it separates.) Preheat the oven to 180°C and toast the walnuts until golden brown (about eight to 10 minutes). Cool and peel off the skins. Cut the pork into cubes. Heat a little oil in a large sauté pan and fry the pork until golden brown and crispy. Place it on paper towel. Wash the watercress, chives and parsley, and put them through a salad spinner. Peel and slice the avocados as thinly as possible and place them on a salad platter. Brush a little vinaigrette on top. Slice the fennel, mix with the watercress and herbs, and dress lightly with the vinaigrette. Arrange on top of the avocado. Sprinkle the pork, walnuts and ricotta around the salad, season and serve. Serves 6 This recipe was originally published in the 2012 House and Leisure Food issue…