I was inspired by the Thai-style beef salad that Jaime posted last week and this is my decidedly Mid-Western take on it. Nick and I went out to one of our favorite restaurants, The Craftsman, last weekend and we brought home leftovers including half of Nick's delicious (and large) pork chop. Our bed of greens is made of of goodies from our CSA share including overwintered spinach, sorrel and ramps, which I tossed with olive oil and lemon juice, salt and pepper. I also roasted some CSA parsnips and sunchokes, and added them on top of the greens. Next up I took the reheated pork, sliced it thinly and added it to the bowl. I sprinkled chives on top of everything and our entree was complete. While this was packed with very different flavors than Jaime's version, the basic principle was the same, combining warm components with cool, crispy greens. I enjoyed our adaptation, especially with the addition of the sweet, roasted vegetables. Plus, it was a fun way to utilize our leftover pork.
1 comment:
Cool salads with a warm component are my favorite! I think I'm going to harvest the rest of our spinach and do a wilted spinach salad sometime this week.
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