Recipe: Seared Pork, Pear and Fennel Salad
This Seared Pork, Pear, and Fennel Salad is not only a fresh and light Paleo meal but also perfect for an al fresco lunch or a light evening meal. Furthermore, the sweetness of the pear beautifully complements the pork and fennel, thereby creating a delightful and nutritious dish.
Servings: 2
Calories: 300kcal
Cost: $15
Equipment
- Bowl
- Cast iron griddle
- Rolling Pin
Ingredients
- 75 g watercress
- 75 g 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
Instructions
- Prepare the Salad Base: First, in a large bowl, toss together the watercress, rocket, parsley, diced pear, and sliced radishes. Divide this mixture evenly between two salad bowls.
- Prepare the Pork Chops: Next, roll a rolling pin over your pork chops to flatten them to about 2 cm thick. Drizzle the pork chops with a little olive oil and season liberally with sea salt and freshly ground black pepper.
- Sear the Pork and Fennel: Meanwhile, heat a cast iron griddle to a high heat. Place the pork chops and the fennel slices on the griddle at the same time. Sear for 2-3 minutes on each side until the pork is cooked through and the fennel slices are nicely golden.
- Rest the Meat: Allow the meat to rest for 2 minutes before cutting it into strips with a sharp knife.
- Assemble the Salad: Finally, scatter the pork strips and the fennel slices over the salads. Finish with a good drizzle of olive oil, a sprinkle of lemon zest, and a handful of crushed walnuts.