Inspired by a dinner salad I had years ago at the now defunct Molly
McGuires in Rocky River, Ohio, I put this together tonight and it was a
great hit. Wouldn't change a thing. <g>
* Exported from MasterCook *
Grilled Pork Salad
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
---dressing---
1/4 Cup Mayonnaise
3/4 Cup Buttermilk
1/4 Cup Shredded Parmesan Cheese
1 Clove Garlic
1/2 Teaspoon Salt
1 Teaspoon Dried Mint Flakes
1 Teaspoon Coarsely Ground Pepper
---pork Chops (per Person)---
1 Pork Center Loin Chop
Cavender's Greek Seasoning
Cayenne Pepper
---salad (per Person)---
3 Cups Mixed Greens -- (salad mix)
1 Roma Tomato -- (small)
Cucumber Slices -- (4-5)
1/2 Cup Homemade Croutons
Early in the day, or the day before, coarsely chop garlic clove and grind
to a paste with salt in a mortar.
Combine mayonnaise, buttermilk, parmesal cheese, garlic paste, dried mint,
and ground pepper. Mix thoroughly with a whisk and refrigerate, covered,
until ready to use.
Evenly dust both sides of pork chops with Cavender's Greek Seasoning, then
dust lightly (or to taste) with cayenne pepper. Cover with plastic wrap
and refrigerate at least 30 minutes or up to two hours.
Score cucumber with a fork, and slice 1/8-inch thick, then cut slices in
half. Slice tomatoes 1/4-inch thick. Set aside.
Grill pork chops 7-10 minutes per side or until just done.
Meanwhile, add cucumber slices and croutons to salad greens and toss
enough dressing to lightly coat all greens. Arrange on plates.
Working quickly, slice pork chops thinly on the bias. Arrange over top of
salad. Garnish with tomato slices.
--
Wayne Boatwright *¿*
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And if we enter a room full of manure, may we believe in the pony.