½ cup blanched almonds, toasted
Dressing¼ cup extra virgin olive oil
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.
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.
Copyright © 2013 Yahoo!7
All rights reserved.