http://paleo.com.au/wp-content/uploads/2015/10/Seared-Pork-Pear-and-Fennel-Salad-paleo-lunch-recipe-min.jpg 680 680 Suz http://paleo.com.au/wp-content/uploads/2015/09/Paleo-Network-Site-Header-Logo-White-1561.png Suz2014-08-19 00:06:032015-12-01 12:17:28Recipe: Seared Pork, Pear and Fennel Salad
This recipe is fresh, light, and oh so summery – perfect for an Al Fresco lunch or a light evening meal. I love how well the sweetness of the pear compliments the pork and the fennel; and I hope you do too!
Recipe: Seared Pork, Pear and Fennel Salad
Author: Suz Crawt
- 75g watercress
- 75g rocket
- Small handful fresh parsley, roughly chopped
- 1 ripe pear, diced
- 6 radishes, sliced
- 2 pork chops
- 1 bulb fennel, outer layer removed and chopped into slices 1cm thick
- Olive oil
- Zest of 1 lemon
- Handful crushed walnuts
- Sea Salt
- Black Pepper
- ) In a bowl, toss together the watercress, rocket, parsley, pear and radishes. Divide this between two salad bowls.
- ) Roll a rolling pin over your pork chops to flatten them to about 2cm thick. Drizzle with a little olive oil, and season liberally with salt and black pepper.3) Heat a cast iron griddle to a high heat. Place the pork and the fennel slices on to it at the same time, and sear for 2 / 3 minutes each side, until the pork is cooked through and the fennel nicely golden.
- ) Allow the meat to rest for 2 minutes, before cutting into strips with a sharp knife. Scatter the pork strips and the fennel slices over the salads. Finish with a good drizzle of olive oil, lemon zest, and a handful of crushed walnuts.