Pork Carnitas Salad with Cabbage, Green Beans and Dijon Vinaigrette
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Credit: Susan Spicer, Chef/Owner, Bayona, New Orleans
The National Culinary Review, March 2010
From the Chef
“Courtesy of National Pork Board”
Ingredients
1 lb. boneless pork leg, trimmed, cut into
½-inch dice
1 bay leaf
Juice of 1 lemon
2 garlic cloves, peeled, smashed
Kosher salt and freshly ground black pepper, to taste
2 t. cooking oil
1 cup button, chanterelle or other mushrooms, sliced
2 cups finely shredded green cabbage, soaked in ice water for 15 minutes, drained well
1 cup green beans, blanched, cut on diagonal
1 cup sliced tomatoes
4 T. chives or scallions, finely chopped
Dijon Vinaigrette (recipe follows)
Dijon Vinaigrette
1 shallot, finely diced
2 T. Dijon mustard
2 T. red wine vinegar
Juice of 1 lemon
2 T. sour cream or crème fraîche
1 cup olive oil
1 t. walnut or hazelnut oil, optional
1 T. fresh tarragon or chervil, chopped
Salt and ground black pepper, to taste
Instructions
1. Put pork in heavy-bottomed pot; add cold water to come about halfway up pork. Add bay leaf, lemon juice, garlic and sprinkling of salt and pepper; stir. Over medium-high heat, bring water in pot to a boil. Reduce heat; simmer, stirring occasionally. When water has evaporated, continue to cook, stirring and scraping, until pork pieces are crusty and brown. Add a little water now and then to dissolve brown juices on bottom of pan. When all pork pieces are brown and a little crispy (but not dried out), remove to plate lined with paper towels; keep warm.
2. Heat oil in small sauté pan. Add mushrooms; sauté until lightly golden. Add
pork; stir. Season to taste with a little salt and pepper.
3. Toss cabbage with ¼ cup vinaigrette; divide among four plates, making small pile in center of each. Arrange green beans and tomatoes around pile of dressed cabbage. Drizzle each plate with a little more vinaigrette; top with warm pork/mushroom mixture. Sprinkle with chives or scallions. Serve immediately with dressing on the side.
Dijon Vinaigrette
Method: In small bowl, whisk together shallot, mustard, vinegar, lemon juice and cream. Whisk in oils and herbs; season to taste with salt and pepper.
Yield
4 servings
Tags
Main Dish, Pork, Salad, The National Culinary Review
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