Chilled Pork Tenderloin Salad with Ground Olive Dressing
© Spirit Media 2004-2008 All Rights Reserved
Chilled Pork Tenderloin Salad with Ground Olive Dressing
Estimated Cost: $20.00
1 cup pitted Mediterranean mixed olives
2 5oz jars marinated artichoke hearts, drained (¼ cup + 2 tablespoons liquid reserved)
¼ cup extra virgin olive oil*
8 oz ricotta salata, crumbled or cut into small cubes
1 pound leftover cooked pork tenderloin, sliced very thinly
7oz baby arugala
salt and pepper to taste*
Roughly chop the olives and combine them with ¼ cup of the artichoke liquid and the olive oil. In a large bowl, toss together ½ of this dressing with the artichoke hearts, ricotta salata and the pork. In a separte bowl, toss the baby arugala with the remaining 2 tablespoons of the reserved artichoke marinade liquid and season with salt and pepper. Divide the dressed arugala among 4 plates. Gently arrange the pork salad on top of the arugala, being careful to equally distribute the ingredients among the four plates. Drizzle the remaining olive dressing over the pork and the rest of the salad and serve right away.
Yield: Serves: 4
Published: 02/01/06
© Spirit Media 2004-2008 All Rights Reserved
