sauteed pork over shaved kohlrabi, apple, and little gem lettuces

Summertime means farm share time! I love our weekly vegetable delivery which starts in June and lasts through September. It forces me to experiment with unusual vegetables such as kohlrabi. Kohlrabi is a variety of cabbage that is a cross between cabbage and turnip. It is firm and white, hard like a turnip and crisp and simple in flavor. Its skin can be white or purple, but you remove the skin before preparing. In this recipe, I combine raw kohlrabi slices with apple, lettuces, and sunflower seeds for extra crunch. The mustard-honey dressing adds extra depth of flavor and brightness.

 

  • Kohlrabi (2 whole)

  • Apple (1 medium-sized; preferrably Fuji or Honey Crisp for flavor)

  • Shallot (1 small)

  • Little gem lettuce (1 head; washed and roughly chopped)

  • Sunflower seeds (1/4 cup)

  • Manchego, or a similar hard cheese (1/4 cup, shaved)

  • Pork loin (1/2 pound, sliced into thin strips)

  • Dijon mustard (1 tablespoon)

  • Honey (2 teaspoons)

  • Lemon juice (1 teaspoon)

  • Salt (1/2 teaspoon)

  • Ground black pepper (1/2 teaspoon)

  • Olive oil (2 tablespoons)

 

  1. Prepare the kohlrabi. Using a chef's knife, cut off the top and bottom of each kohlrabi. Then peel the kohlrabi and cut into quarters. Using a mandoline, thinly slice the kohlrabi quarters and place in a large mixing bowl.

  2. Cut the apple into four large quarters, keeping the skin on for texture and color. Use the chef's knife to remove the core and seeds from each quarter piece. Using the mandoline, thinly slice the apple quarters and add to the large mixing bowl.

  3. Thinly slice the shallot and add to the mixing bowl, along with the lettuce.

  4. Add the sunflower seeds and most of thManchego cheese slices to the e mixing bowl, reserving some cheese for garnish.

  5. Drizzle a medium-sized skillet with olive oil and heat on the stove. Add the pork strips and cook for 2 to 3 minutes, until all the pink color has disappeared.

  6. Remove the cooked pork from the stove and let cool for a few minutes.

  7. Prepare the salad dressing. In a small bowl, whisk the mustard, honey, lemon juice, salt and pepper. Slowly whisk in the olive oil until the dressing is emulsified.

  8. Add the salad dressing to the large mixing bowl and gently toss the salad with two large spoons or salad tongs.

  9. To serve, transfer the tossed salad to a serving platter and top with the cooked pork and extra shavings of cheese. 

© 2016 by Catherine Jonash. Proudly created with Wix.com.

This site was designed with the
.com
website builder. Create your website today.
Start Now