-I am not a chief,but i know there are thousands of salads,and for me,i always think salad is a super-mix-up dish,which reminds me of the "patchwork"in fashion design.And in fact,you can personalize your own salad with any materials you like,and just make sure it will be tasted good.Here,my vistors,i reedited a salad recipe contained pork,apple and pecan,wow,i do not know what is it gonna taste like,but i think at least it is worthy to be given a try.
*How You Make It
A crunchy salad of sweet apple wedges, zingy fennel, toasted sourdough and creamy pecan nuts is the perfect accompaniment to chargrilled pork steaks
Preparation 20 minutes | Cooking 10 minutes
1 egg yolk
1 tablespoon cider vinegar
2 teaspoons Dijon mustard
1⁄3 cup grapeseed oil
1 tablespoon finely chopped chives
1 teaspoon fennel seeds
2 teaspoons flaky sea salt
4 (150g each) pork medallion steaks
2 tablespoons olive oil
1⁄2 sourdough baguette, sliced 1cm
2 apples (I used Pink Lady), cored, thickly sliced lengthwise
2 baby fennel bulbs, trimmed, coarse outer layer removed, bulbs cut into wedges
2 handfuls rocket, coarsely torn
1⁄4 cup pecan nuts, toasted
For the chive mayonnaise
Whisk the egg yolk, vinegar and mustard together in a small bowl. While continually whisking, gradually add the oil in a thin steady stream, continuing to whisk until the mix emulsifies and becomes creamy. Stir in the chives then season with salt and freshly ground black pepper. Reserve.
For the fennel-salt pork
Preheat a chargrill pan or barbecue on high heat. Pound the fennel seeds in a mortar until coarsely crushed. Add the salt and stir to combine. Lightly brush the pork with a little oil and sprinkle with the salt mixture. Fry the pork for 2 minutes each side or until golden brown and cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest.
For the salad & to serve
Brush the bread slices with the oil and fry for 1 minute each side or until lightly toasted. Fry the apple wedges for 1 minute each side or until browned. Put the apple, fennel, rocket and pecans in a large bowl. Drizzle with half the chive mayonnaise and toss to combine. Divide among serving plates and top with the bread then serve with the pork, drizzled with the remaining mayonnaise.