Cuban Chopped Salad

www.andriagaskins.com

Cuban Chopped Salad

Makes 4 servings

Mojo Pork

1/2 cup extra-virgin olive oil

1/2 cup freshly-squeezed orange juice

1/4 cup freshly-squeezed lime juice

2 tablespoons freshly-squeezed lemon juice

1/4 cup chopped fresh cilantro

1 tablespoon chopped fresh oregano

1 tablespoon chopped fresh mint

3 garlic cloves, minced

1 teaspoon kosher salt

1/2 teaspoon ground cumin

1/2 teaspoon coarse-ground black pepper

1 (1-pound) pork tenderloin

Salad

1 head romaine lettuce, chopped

1 head Bibb lettuce, chopped

1 pint grape tomatoes, quartered

8 ounces pork tenderloin, diced

8 ounces deli ham, diced

6 ounces Swiss cheese, diced

1 cup chopped dill pickle spears

1 cup canned black beans, drained and rinsed

1/2 cup diced red onions

1 avocado, pitted and diced

2 cups croutons

Vinaigrette

1/2 cup grated Parmesan cheese

6 tablespoons light olive oil

1/4 cup white wine vinegar

1 teaspoon finely chopped garlic

1 teaspoon Dijon mustard

Kosher salt

Coarse-ground black pepper

Whisk the olive oil, orange, lime and lemon juices in a large mixing bowl. Stir in the cilantro, oregano, mint, garlic, salt, cumin and pepper. Add the pork tenderloin, turning to coat in marinade. Transfer the pork to large zip-top bag and pour in the marinade. Coat the meat again with the marinade. Place the bag in a baking dish and refrigerate for at least 4 hours or up to overnight, turning occasionally.

Preheat the oven to 375 degrees F.

Remove the tenderloin from the marinade and place on a foil-lined baking sheet, Discard the marinade. Roast the tenderloin until an instant read thermometer inserted into the center registers 140 degrees F, about 30 minutes. Transfer the tenderloin to a cutting board and cover with foil. Allow the meat to rest for 10 minutes before cutting in half. Reserve 1 half for another use.

Combine Parmesan, oil, vinegar, garlic, and mustard in a blender until smooth. Season, to taste, with salt and pepper.

In a large bowl, toss lettuces, tomatoes, pork, ham, cheese, pickles, beans onions, avocado and croutons until combined. Season with salt and pepper. Drizzle 1/2 the vinaigrette over the salad and toss to coat. Add more vinaigrette if necessary, and serve.


JOIN THE CONVERSATION

To find out more about Facebook commenting please read the
Conversation Guidelines and FAQs

Leave a Comment
More Stories