Pork Chop #2: Crackling Salad with Creamy Basil Pesto Dressing

Pork Chop #2: Crackling Salad with Creamy Basil Pesto Dressing

Prep Time


Cook Time


Total Time





  • 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.


  • 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 the salad topped with mozzarella chunks and drizzled with creamy basil pesto dressing.


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