Caesar-Dressed Smoky Pork Salad
with Apple & Endive
Cooking time
15 minutes
Servings
2/4
Calories
640 /serving
All it takes are pork chops—and a whiff of hickory smoke—to turn a salad into a hearty meal. A fun combo of sweet apple and bittersweet endive show off two kinds of crispness in an ultra-creamy Caesar dressing, with warm naan croutons for contrast.
We will send you:
- 2 Pork chops
- 1 Apple
- 1 Endive
- 1 Head of lettuce
- 60ml Caesar vinaigrette
- 1 Naan
- 8g Sweet Hickory BBQ spices (sugar, paprika, salt, onion, black pepper, garlic, cumin, parsley, Cayenne pepper, coriander seeds, thyme, oregano, rosemary, cinnamon, citric acid, cellulose fiber, hickory smoke flavour)
Contains: Eggs • Milk • Mustard • Wheat
You will need:
Medium pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Total Fat
31 g
Saturated Fat
5 g
Sodium
890 mg
Total Carb
48 g
Sugars
13 g
Protein
41 g
Fibre
7 g
Preparation
Make the croutons
- Preheat the oven to 450°F.
- Tear the naan into bite-size pieces.
- On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P.
- Roast, 3 to 4 min., until golden and crisp.
Cook the pork
- Meanwhile, pat the pork dry and drizzle with oil; season with the remaining spices and S&P.
- In a medium pan, heat a drizzle of oil on medium-high.
- Add the pork* and cook, 3 to 5 min. per side, until browned and cooked through.
- Transfer to a cutting board and let rest before slicing.
Mise en place
- Meanwhile, slice the lettuce crosswise.
- Remove the root end of the endive; slice lengthwise.
- Halve, core and slice the apple.
Make the salad
- In a large bowl, combine the lettuce, endive, apple, croutons, vinaigrette and S&P.
Plate your dish
- Divide the salad between your plates.
- Top with the pork. Bon appétit!
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
