Fennel & Parmesan Salad

with Riverview Farms Pork Roast

PrepTime 15 Mins
Serves 4
Cook Time 2 Mins

2 tbs capers in brine, drained

1 tbs lemon juice

¼ cup extra virgin olive oil

20g parmesan cheese, finely grated, plus extra to serve

2 anchovies

1 tsp Dijon mustard

1 fennel, trimmed & thinly sliced on a mandolin

½ head radicchio, shredded

¼ bunch continental parsley, leaves picked

1 x Riverview Farm Roast Pork, sliced

Vegetable oil, for frying

Sea salt & black pepper

  1. 1

    Fill a small saucepan with oil to a depth of 2cm. Place over medium-high heat. Pat dry the capers with paper towel. Once the oil is hot, add capers and fry for 1-2 minutes until crisp. Drain on paper towel and set aside.

  2. 2

    Place lemon juice, olive oil, parmesan, anchovies and Dijon in a small food processor.

  3. 3

    Blend until smooth and emulsified, then season with salt and pepper.

  4. 4

    Pour dressing into a large bowl. Add fennel, radicchio, parsley and toss to coat.

  5. 5

    Top salad with shavings of parmesan and sprinkle with capers.

  6. 6

    Divide pork between 4 plates and serve with salad on the side.

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