Warm pork, chestnut and truffle salad

For a richly textured and flavourful starter try Frank Bordoni's creative recipe for a warm pork salad
By Ed Baines
Warm pork, chestnut and truffle salad
  • Rating:
  • Serves: 4
  • Cook Time: 35 minutes
  • Prep Time: 30 minutes
  • Effort: medium

Ingredients

main

  • olive oil, for shallow-frying
  • 2 pork fillets
  • salt, and freshly ground pepper
  • 2 apples, peeled and chopped
  • 100 g chestnuts, cooked and peeled
  • 2 clove garlic, peeled
  • 8 slices of Serrano ham
  • 2 jerusalem artichokes
  • 2 parsnips, finely chopped
  • � red cabbage, very finely shredded
  • rocket, finely shredded
  • mizuna leaves, finely shredded
  • country bread, sliced thinly, brushed with melted butter and toasted

For the dressing:

  • 2 egg yolks
  • 8 tbsp truffle oil
  • 250 ml vegetable oil
  • 1 bunch of chives
  • juice of 2 lemons
  • salt, and freshly ground pepper

Method

1. Preheat the oven to 170°C/gas 3.

2. Heat the olive oil for shallow frying in an ovenproof frying pan. Season the pork fillets with salt and freshly ground pepper. Add to the pan and fry until nut brown on both sides. Remove from the pan and allow to cool.

3. In a food processor, blend the apple, chestnuts and garlic into a fine paste.

4. Layer the Serrano ham in overlapping slices on a sheet of cling film. Smear the chestnut paste over the Serrano ham and top with the pork fillets.

5. Roll the Serrano ham up over the fillets, using the cling film as a rolling mat, then discard the cling film.

6. Place the Serrano ham roll in the frying pan, drizzling with olive oil. Bake in the oven for 25 minutes.

7. Peel the Jerusalem artichokes and shave finely into a bowl of water acidulated with a dash of vinegar or lemon juice to prevent the artichokes from discolouring.

8. To make dressing: whisk the egg yolk in a bowl. Slowly pour over the truffle and vegetable oils, whisking in well. Add in the chives and lemon juice and season with salt and freshly ground pepper.

9. Drain the Jerusalem artichokes and toss with the parsnip, red cabbage, rocket and mizuna. Place in a serving dish.

10. Slice the roasted pork parcels and layer over the vegetables. Drizzle with the dressing, garnish with toasted bread and serve at once.

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