Grilled Pork Caesar Salad Grilled Pork Caesar Salad

Grilled Pork Caesar Salad | Food styling by Christopher St.Onge | Prop styling by Madeleine Johari Image by: Ronald Tsang

Grilling lettuce might seem unusual, but tossing hardy radicchio and romaine wedges on the barbecue imparts a rich, smoky flavour and mellows bitterness. Swapping in pork chops for the typical bacon bits transforms this classic salad into a robust main course.

  • Prep time 30 minutes
  • Total time 1 hour
  • Portion size 4 servings

Ingredients

Creamy Caesar Dressing:
  • 3 tablespoons lemon juice
  • 3 tablespoons red wine vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 4 anchovy fillets , minced, or 2 tsp anchovy paste
  • 3 cloves garlic , minced
  • 1/2 teaspoon pepper
  • 6 tablespoons extra-virgin olive oil
  • 3 tablespoons mayonnaise
Salad:
  • 4 bone-in centre-cut pork loin chops
  • 1 head radicchio
  • 2 hearts romaine lettuce
  • 1 bunch green onions , trimmed
  • 2 lemons , halved
  • 1/2 cup shaved Parmesan cheese
  • 1/2 cup skinned roasted hazelnuts , chopped

Method

Creamy Caesar Dressing: In small bowl, whisk together lemon juice, vinegar, Worcestershire sauce, mustard, anchovies, garlic and pepper; drizzle in oil, whisking until blended. Remove 1/2 cup dressing to large shallow bowl; whisk mayonnaise into remaining dressing. Set aside.

Salad: Add pork to reserved 1/2 cup dressing, turning to coat. Let stand for 10 to 20 minutes; discard marinade.

Keeping root ends intact, cut radicchio and romaine into 4 wedges each. Brush some of the Creamy Caesar Dressing over radicchio, romaine and green onions.

Place pork on greased grill over medium-high heat; close lid and grill, turning once, until juices run clear when pork is pierced and just a hint of pink remains inside, about 8 minutes. Transfer to cutting board; tent with foil. Let rest for 5 minutes.

Meanwhile, place radicchio, romaine, green onions and lemons on grill. Grill green onions and lemons until lightly charred, about 2 minutes; grill radicchio and romaine, turning once, until lightly browned, 3 to 4 minutes.

Divide pork among plates; arrange radicchio, romaine, green onions and lemons over top. Drizzle with remaining Creamy Caesar Dressing; sprinkle with Parmesan and hazelnuts.

Nutritional facts Per serving: about

  • Fibre 7 g
  • Sodium 556 mg
  • Sugars 6 g
  • Protein 38 g
  • Calories 673
  • Total fat 51 g
  • Potassium 1291 mg
  • Cholesterol 91 mg
  • Saturated fat 10 g
  • Total carbohydrate 19 g

%RDI

  • Iron 38
  • Fibre 0.0
  • Folate 120
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 26
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 115
  • Vitamin C 93
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Grilled Pork Caesar Salad

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