Yesterday it was hot here in Stuttgart.
We are heading to Greece (Where it will be even hotter – we leave Thursday!!) for a long anticipated vacation with some crazy, fun people. I can not wait! But I had to run back to the mall (boo) after work to pick up a bathing suit.
So it was hot, and I was running around trying on bathing suits – oh so much fun.
I was going to hit the City Rewe (bigger version of the tiny grocery we have next to our house) to get items to make BLTs and a broccoli salad, but then the reality of being in a giant mall looking for ONE specific item (all I wanted was any plain navy, green, or brown suit bottom. really not that specific) set in and a trip to the grocery after was exceptionally unappealing.
Luckily we had plenty of odds and ends in the fridge and on the counter in the form of roasted pork loin and juicy nectarines. (Meat in the fridge and nectarine on the counter for hopefully, unnecessary clarification) So those items were the inspiration for a sort of crunchy, island-type fruity, citrusy, pork salad.
Side note: peaches, nectarines and cherries are AH-mazing here right now, kitchen evidence to be posted soon, made 2 weeks ago.
I started with a base of crispy romaine hearts, topped with orange segments, and ripe nectarine. Add in a crunchy red pepper for color. Avocado for some creamy umami bites (and because avocado.) Top with warmed strips of roasted pork loin (leftover from PS’ awesome sunday roast. Seasoned with Cumin, Curry, and Thyme!) Sprinkle with a healthy tablespoon of fresh mint. I would also add cilantro, but you know, I am in cilantro void.
Then I whipped up a citrus basil dressing, tangy and sweet, to tie it all together. Forewarning, the dressing recipe is all estimated. I forgot to measure things when I was concocting. But how juicy/sour the lemon and lime you have are it would still need adjusting.
Island Pork Salad with Citrus Basil Dressing
Makes – 2 large salads
for the salad:
~4-5 cups romaine, washed and torn
1 large orange, segmented
1 medium nectarine, diced
1/2 avocado, diced
1/2 small red pepper,diced
1/2 cucumber, diced
1 tbs mint, chopped
1 tbs cilantro, chopped (I did not have this – sad face)
1 cup cooked pork cut into strips*
for the dressing:
juice of one large lemon
juice of one large lime
any extra juice left from segmenting the orange
1/2 tsp dried basil
1/4 tsp salt
dash curry powder (generic, yellow curry powder)
~1 tbs sugar
Start by prepping the salad dressing so it has time to sit together while you make the rest of the salad. Add all ingredients (through sugar) to a small jar up then add an equal volume of olive oil to what is in the jar. Shake vigorously for a minute or two. (maybe put a towel on top depending on how sure you are about the seal on the jar)
Build salads on dinner plate starting with romaine. Arrange each additional topping through pork. Then top with 2-4 spoons of the dressing.
Best, enjoyed with a crisp, dry Rosé and homemade garlic bread on the porch, but I may be biased.
*I estimate that I used about 1/2 cup per salad, which was maybe 2 oz. You could easily cook a pork chop or tenderloin for this.