Red + Green Salad with Apricot Dressing + Pork Croutons

• portionen: MAKES 2 LARGE OR 4 SMALL

Zutaten

Apricot Dressing

½ cup apricot or peach jam

3 tablespoons white wine vinegar

1 teaspoon Dijon mustard

Finely grated zest of ½ lime

½ teaspoon kosher salt

⅛ teaspoon ground black pepper

Pork Croutons

¼ cup all-purpose flour

¼ teaspoon kosher salt

¼ teaspoon ground black pepper

1 large egg

1 tablespoon water

3 tablespoons olive oil

½ pound boneless pork chop, cut into bite-size pieces

¾ cup seasoned dry bread crumbs

Red + Green Salad

1 small head red leaf lettuce, coarsely chopped

1 small head green leaf lettuce, coarsely chopped

2 medium beefsteak tomatoes, cut into bite-size wedges

½ red onion, thinly sliced

3 apricots or peaches, pitted and cut into bite-size pieces

Anweisungen

Apricot Dressing

Whisk together the jam, vinegar, mustard, lime zest, salt, and pepper in a small bowl, mixing until well combined. Set aside.

Pork Croutons

1. Whisk together the flour, ⅛ teaspoon of the salt, and teaspoon of the pepper in a shallow bowl. Whisk together the egg, water, the remaining ⅛ teaspoon salt, and the remaining ⅛ teaspoon pepper in a second shallow bowl. Put the bread crumbs in a third shallow bowl. (If you haven't got your salad ingredi- ents cut up, do so now!)

2. Heat the oil in a large skillet over medium heat. While it's heating, toss the pork in the flour and then lift out the pieces, shaking off the excess flour. Transfer them to the egg mixture and stir to coat with the egg. Lift out the pieces, letting the excess egg drip off, then transfer them to the bread crumbs. Stir to make sure all sides are coated with crumbs.

3. Transfer the pork to the skillet and cook until crispy brown on all sides and cooked through, about 5 minutes. Transfer the croutons to paper towels to drain.

Red + Green Salad

1. Put the red lettuce, green lettuce, tomatoes, apricots, and onion in a large bowl and gently toss to mix.

2. Add half the dressing to the salad and gently toss until combined. Add more dressing as desired. Divide the salad among four small or two large plates and top each serving with the warm croutons.