Pork Scallopini Salad
- Level: Easy
- Total: 35 min
- Prep: 30 min
- Cook: 5 min
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 495 calorie
- Total Fat
- 26 grams
- Saturated Fat
- 8 grams
- Cholesterol
- 107 milligrams
- Sodium
- 410 milligrams
- Carbohydrates
- 26 grams
- Dietary Fiber
- 4 grams
- Protein
- 40 grams
- Level: Easy
- Total: 35 min
- Prep: 30 min
- Cook: 5 min
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 495 calorie
- Total Fat
- 26 grams
- Saturated Fat
- 8 grams
- Cholesterol
- 107 milligrams
- Sodium
- 410 milligrams
- Carbohydrates
- 26 grams
- Dietary Fiber
- 4 grams
- Protein
- 40 grams
Ingredients
Juice of 1 lemon
2 tablespoons red wine vinegar
1 small shallot, chopped
3 tablespoons extra-virgin olive oil, plus more for drizzling
1 1/2 teaspoons chopped fresh rosemary
Kosher salt and freshly ground pepper
1 1/4 pounds pork scallopini
1 pint grape tomatoes, halved
5 radishes, thinly sliced
Vegetable oil, for the grill
4 pieces lavash or pita bread
8 ounces mixed salad greens (about 8 cups)
2 ounces gruyere cheese, thinly sliced
Directions
- Whisk the lemon juice, vinegar, shallot, olive oil, rosemary, 1/4 teaspoon salt, and pepper to taste in a large bowl. Transfer 3 tablespoons of the dressing to a medium bowl and add the pork, turning to coat; let marinate 15 minutes at room temperature. Add the tomatoes and radishes to the bowl with the remaining dressing.
- Preheat a grill or grill pan to high and brush lightly with vegetable oil. Grill the pork until marked, about 2 minutes per side; remove to a plate. Grill the bread, turning once, until warm, about 1 minute.
- Add the salad greens to the bowl with the tomatoes and radishes; season with salt and pepper and toss. Divide the salad among plates; top with the gruyere and pork. Drizzle with olive oil and serve with the grilled bread.
