Yahoo!7

Trending Now:

Cavolo Nero & Pancetta Salad with Roast Pork

Preparation time:: 26 mins

Cooking time:: 12 mins

Serves:: 4

Recipe provided by: New Idea

Rating:

Rate it:Sign in to rate

Never cook pork? Try this fragrant winter salad for a mid-week meal!

Ingredients

1½ tblsps olive oil
400g pork fillet, trimmed
125g pancetta, torn into 3cm pieces
1 medium bulb fennel (250g)
1 Pink Lady apple, cored, halved, thinly sliced
1 tblsp lemon juice
1 small bunch cavolo nero (180g), trimmed and finely sliced

½ cup blanched almonds, toasted

Dressing

¼ cup extra virgin olive oil
2 tblsps red wine vinegar
2 tsps wholegrain mustard
2 tsps maple syrup
1 small clove garlic, crushed
1 tblsp chopped fresh chives
Salt and pepper, to taste

Method

1 To make dressing, combine all ingredients in a bowl. Whisk well.

2 Heat 1 tblsp of the oil in a frying pan over a medium to high heat. Season pork. Cook for about 2 minutes on each side, or until golden. Transfer to an oven tray.

3 Cook in a moderate oven (180C) for 10 to 12 minutes, or until just cooked through. Remove. Stand, loosely covered with foil, for 10 minutes. Cut into thin slices.

4 Meanwhile, heat remaining oil in same frying pan over a medium heat. Add pancetta. Cook, stirring occasionally, for about 2 minutes, or until crisp. Drain on absorbent kitchen paper. Cool.

5 Trim base and top from fennel. Discard. Using a mandolin or food processor, finely slice fennel. Place fennel and apple in a large bowl. Add lemon juice and toss to coat. Add pancetta, cavolo nero and almonds. Pour over dressing. Toss to combine.

6 Serve salad with sliced pork.

Notes

Tip: Cavolo nero, also known as Italian black cabbage, has long, narrow, wrinkled leaves. Remove stalks from centre of each leaf and discard. Substitute with silverbeet.