Use the extra loin from the Pork Loin with Figs and Port Sauce (page 217) in the recipes below (you’ll have enough meat to make both).
Recipe information
Yield
serves 4
Ingredients
1/2 cup buttermilk
3 tablespoons mayonnaise
2 scallions, trimmed, white parts minced and green parts thinly sliced, separated
1 garlic clove, crushed
Coarse salt and freshly ground pepper
1 head romaine lettuce (1 1/2 pounds), trimmed and chopped
1 pint cherry tomatoes, quartered
1 package (10 ounces) frozen corn kernels, thawed
2 ounces pepper Jack cheese, cubed
3/4 pound roasted pork loin (see page 217), room temperature, cut into 1-inch pieces
Preparation
Step 1
In a large bowl, whisk together buttermilk, mayonnaise, white parts of scallions, and the garlic; season with salt and pepper.
Step 2
Add romaine, tomatoes, corn, cheese, scallion greens, and pork to the bowl. Toss to combine with dressing, and serve immediately.
Chopping Lettuce
Step 3
To neatly cut up a head of romaine, halve it through the core, and make a few evenly spaced cuts lengthwise, leaving core intact. Chop crosswise into bite-size pieces.
Everyday Food: Fresh Flavor Fast by Martha Stewart Living Magazine. Copyright © 2010 by Martha Stewart Living Magazine. Published by the Crown Publishing Group. All Rights Reserved.
Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazines editors.
Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.
