Cobb Salad with Stir-fried Pork and Basil and Lemon Dressing

Cobb Salad is a classic American dish which usually includes chicken and blue cheese. We have swopped the pork for the chicken and mozzarella for the blue cheese – it’s another combination that works!

Ingredients:
400g pork stir-fry strips/4 pork chops, trimmed and sliced
1 tablesp. rapeseed or olive oil
4 eggs
2 avocados, peeled, chopped and tossed in a little lemon juice
12 cherry tomatoes, quartered
2 scallions, sliced
2 heads baby gem lettuce, roughly torn
1 large ball of mozzarella, torn into pieces

Marinade:
Juice and zest of 1 lemon
4 sage leaves, finely chopped
3cm piece of ginger, peeled and grated
1 tablesp. oil
1 teasp. wholegrain mustard
Salt and freshly ground black pepper

Dressing:
2 tablesp. olive oil
1 large bunch of basil
1-2 garlic cloves, peeled and chopped
2 tablesp. fresh lemon juice
Salt and freshly ground black pepper

Method:

Combine the marinade ingredients and add in the pork strips. Leave to marinate while you cook the eggs and prepare the vegetables.

To cook the eggs:
Place the eggs in a saucepan of boiling water and cook for 7 minutes. Remove from the pan and hold under cold running water to cool. Then peel, chop and set aside until you are ready to use them.

To cook the pork:
Heat a little oil in a wok or large frying pan. Stir-fry the pork in batches.

To make the dressing:
Combine all the dressing ingredients in a blender or mini-food processor, mix until you have a smooth sauce. Taste and add more salt if needed. You can also adjust the amount of olive oil if you want a more liquid sauce.
Arrange the lettuce on a large serving plate. Place the pork strips on top forming a row down the middle. Mix the scallions through the tomatoes. In strips on either side of the pork place the tomato and scallion mixture, the avocado, cheese and diced egg. Generously drizzle the dressing over all the ingredients. Serve with crusty bread.

Serves 4
Source: Bord Bia