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
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
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.
Place lemon juice, olive oil, parmesan, anchovies and Dijon in a small food processor.
Blend until smooth and emulsified, then season with salt and pepper.
Pour dressing into a large bowl. Add fennel, radicchio, parsley and toss to coat.
Top salad with shavings of parmesan and sprinkle with capers.
Divide pork between 4 plates and serve with salad on the side.