This low-carb, main-dish salad has all the flavors of autumn and is a delicious and healthful way to satisfy a meat-craving in a hurry. The idea is inspired by a recipe in “Antoni Let’s Do Dinner” (Houghton Mifflin Harcourt, $30), a trove of quick, stylish dinner ideas for busy people who take their fitness routines seriously.
“Queer Eye” star Antoni Porowski does his version a little differently — using apples instead of pears, for instance — but the balance of flavors and textures is essentially the same: tart-sweet dressing and fruit to complement the pork, and hearty, peppery lettuces, and a sprinkle of toasty nuts (or sunflower or pumpkin seeds) for a burst of high-protein crunch.
Use this as a canvas to create your own adaptations. Leftover roasted pork tenderloin slices could fill in for the pork chops if that’s more convenient. Serves 4 (about 2/3 cup dressing)
From cookbook author Susan Puckett.
Maple-Dijon Vinaigrette
- 2 tablespoon apple cider vinegar
- 1 tablespoon maple syrup
- 1 tablespoon Dijon mustard
- 2 tablespoons minced shallots
- ¼ cup extra-virgin olive oil
- Kosher salt and freshly ground pepper to taste
Salad
- 1½ pounds thin boneless pork chops (about ½ -inch-thick)
- Kosher salt and freshly ground black pepper
- 2 tablespoons extra-virgin olive oil (or any vegetable oil)
- 1 medium head radicchio, cored and leaves separated and torn (about 4 cups)
- 6 cups torn kale, woody stems and ribs removed
- 1 heart of romaine lettuce, sliced crosswise (about 2 cups)
- 2 ripe (but still somewhat firm) pears, halved, cored, and thinly sliced
- ¼ cup chopped, toasted pecans
Instructions
- Make the dressing: In a small bowl, whisk together the vinegar, syrup, mustard, and shallots. Slowly whisk in the olive oil to emulsify. Season to taste with salt and pepper. Set aside.
- Make the salad: Pat the pork chops dry and season both sides lightly with salt and pepper. Heat the oil in a large, heavy skillet over medium-high heat until shimmering but not smoking.
- Add the pork chops (in batches if necessary) and cook 2-3 minutes until nicely browned; flip and cook on the other side until browned and cooked through. Transfer to a cutting board and let rest 5-10 minutes.
- Place the radicchio, kale, romaine, and sliced pears in a large salad bowl. Drizzle with the dressing.
- Thinly slice the pork chops and add to the salad bowl, along with the pecans. Toss and adjust seasoning as you like. Serve immediately.
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