Name: Pork Scallopini Salad
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 servings
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.

Photograph by Justin Walker

Courtesy of Food Network Magazine

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Pork Scallopini Salad

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