Serve the salad topped with mozzarella chunks and drizzled with creamy basil pesto dressing.
Pork Chop #2: Crackling Salad with Creamy Basil Pesto Dressing
Ingredients
- Crackling Salad
- Eskort Pork Chops, rind only
- 1 head butter lettuce
- 2 handfuls baby spinach
- 2 ripe tomatoes, cut into quarters
- Salt and pepper, to taste
- 250ml (1 C) mozzarella, torn into pieces
- Creamy Basil Pesto Dressing
- 60 ml (¼ C) basil pesto
- 60 ml (½ C) yoghurt
- 60 ml (¼ C) mayonnaise
- Juice of 1 lemon
- Allergens
- This recipe contains nuts and dairy (lactose).
- Substitutions
- Yoghurt (lactose): Use unflavoured coconut yoghurt.
- Mozzarella (lactose): Use vegan mozzarella or your preferred non-dairy cheese.
- Basil Pesto (nuts): Make your own nut-free basil pesto by blending 250 ml (1 C) fresh basil, 180 ml (¾ C) extra-virgin olive oil, 125 ml (½ C) grated pecorino romano cheese and 60 ml (¼ C) roasted, salted sunflower seeds together until smooth.
Method
- Crackling Salad
- Preheat the oven to 220°C.
- Place the pork rinds on a lined baking sheet and bake for 10 to 15 minutes.
- Remove from the oven and add the tomatoes.
- Season with salt and pepper and bake for a further 5 minutes.
- Wash the butter lettuce and baby spinach, then add to a salad bowl.
- Add the rinds and tomatoes to the leaves and toss well.
- Creamy Basil Pesto Dressing
- In a small mixing bowl, combine the pesto, lemon juice, yoghurt and mayonnaise.
Serve
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