Pork Nicoise Salad

Pork
16Ingredients
Calories
30Minutes

Ingredients

  • 1 1/2 cups pork loin roast (cooked, cut julienne, about 12 ounces)
  • 4 tablespoons olive oil
  • 4 tablespoons red wine vinegar
  • 1/4 teaspoon salt
  • freshly ground black pepper (to taste)
  • 2 tablespoons chives (finely chopped)
  • 2 tablespoons parsley (finely chopped)
  • 8 red new potatoes (small, cooked)
  • 1 pound green beans (steamed)
  • 2 tomatoes (large, cut into eighths)
  • 2 eggs (hard cooked, peeled and quartered)
  • 10 anchovy fillets
  • 1/2 cup black olives (pitted)
  • 1 tablespoon capers (drained)
  • butter lettuce (torn)
  • watercress

Directions

  1. In a jar with tight lid, shake together oil, vinegar, salt and pepper, chives and parlsey. Quarter potatoes, coat lightly with 2 tablespoons dressing and chill 1-2 hours. Dress beans with 2 tablespoons dressing, chill. On large platter, arrange potatoes and beans, tomatoes, lettuce. Top with pork, garnish with anchovies, olives, capers and watercress. Drizzle remaining dressing over all.
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