Two Fall Salads: The Recipes

Warm Spinach and Pork Salad with Waldorf Flavorings
 
by:
Serves: 4
Ingredients
  • 1 pork tenderloin (about 1 pound) cut crosswise into 12 medallions
  • 3 tablespoons plus 2 teaspoons extra-virgin olive oil, divided
  • Salt and ground black pepper
  • 1 large crisp apple, cored and cut into medium dice
  • 2 celery stalks, cut into medium dice
  • ¼ large red onion, sliced medium-thick
  • 2 packed quarts factory-washed baby spinach
  • ¼ cup each dried cranberries and glazed walnut pieces
  • 1 tablespoon balsamic vinegar
Instructions
  1. Heat a large skillet over high heat. While skillet heats, toss pork medallions with 2 teaspoons of oil and a light sprinkling of salt and pepper. Add medallions to hot skillet and cook until well browned on one side, 3 to 4 minutes. Turn and continue to cook until well browned on remaining side and just cooked through, about 3 minutes longer. Transfer to a plate to rest. Heat 1 tablespoon of oil in the hot skillet; add apples, celery and onion; saute until golden brown and crisp-tender, about 2 minutes.
  2. Meanwhile, place spinach, cranberries, and walnuts in a large bowl. Add remaining 2 tablespoons of oil and a sprinkling of salt and pepper; toss to coat. Add balsamic vinegar and accumulated pork juices; toss to coat. Add warm vegetables and give it a final toss, adjusting flavors, including more vinegar, if necessary. Divide salad among 4 plates; top each with a portion of warm pork and serve.

 

Escarole Salad with Provolone, Warm White Beans, and Prosciutto Crisps
 
by:
Ingredients
  • Serves 4
  • For a spicier salad, add ¼ teaspoon of Italian seasonings and/or hot red pepper flakes along with the garlic when cooking the beans
  • 4 tablespoons extra-virgin olive oil
  • 3 ounces thinly sliced prosciutto, cut into small dice
  • 2 garlic cloves, minced
  • 1 can ((15 to 16 ounces) cannelini beans, not drained
  • 1 head escarole, halved, cored, chopped, washed, and dried
  • ½ red bell pepper, stemmed, cored, seeded and cut into short thin strips
  • ¼ large red onion, thinly sliced
  • 16 pitted kalamata olives, coarsely chopped (about ¼ cup)
  • 3 ounces provolone cheese, cut into small dice
  • ½ tablespoons red wine vinegar
Instructions
  1. Heat 1 tablespoon of the oil in a small skillet over medium heat. Add prosciutto and cook, stirring frequently until crisp and darkened in color, about 5 minutes. Remove with a slotted spoon; Add garlic to the skillet; saute until golden, just seconds. Add beans and their liquid; simmer until heated through and juices reduce slightly, a couple of minutes.
  2. Meanwhile, mix escarole, pepper, onion, olives, and cheese in a large bowl. Drizzle in remaining oil and a sprinkling of salt and pepper; toss to coat. Add vinegar; toss to coat again. Add beans; toss again. Taste and adjust seasonings adding a splash more vinegar. Sprinkle with prosciutto crisps and serve.

 

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