Cold Roast Pork With Black Beans And Fruit Recipe
Ingredients
| 1 small head leaf lettuce | ||
| Watercress sprigs | 1 Cup (16 tbs) | |
| 1/2 pound cooked roast pork, trimmed of fat and sliced thin | ||
| 2 medium size grapefruits, peeled, sectioned, and seeded | ||
| 2 navel oranges, peeled and sectioned | ||
| Cooked black beans | 1 Cup (16 tbs), drained | |
| Garlic | 2 Clove (5gm) | |
| Red wine vinegar | 1 Tablespoon | |
| Olive oil | 2 Teaspoon | |
| 1/8 teaspoon each cayenne pepper and ground ginger | ||
| Orange juice | 1/4 Cup (16 tbs) | |
| 1 green onion, including top, sliced thin | ||
Directions
Trim the lettuce and separate the leaves.
Wash the lettuce and the watercress, pat dry, and place on a serving platter.
Arrange the pork slices and grapefruit and orange sections attractively on top of the greens and spoon the black beans onto the center of the salad.
In an electric blender or food processor, combine the garlic, vinegar, olive oil, and cayenne pepper; blend for 10 to 15 seconds.
Add the ginger and orange juice and blend for 3 to 4 seconds more.
Pour the dressing over the salad and top with the green onion.
Wash the lettuce and the watercress, pat dry, and place on a serving platter.
Arrange the pork slices and grapefruit and orange sections attractively on top of the greens and spoon the black beans onto the center of the salad.
In an electric blender or food processor, combine the garlic, vinegar, olive oil, and cayenne pepper; blend for 10 to 15 seconds.
Add the ginger and orange juice and blend for 3 to 4 seconds more.
Pour the dressing over the salad and top with the green onion.
Chef
