Ingredients

Method

• 2 T canola oil
• 400 g pork rashers, cubed
• 1 head cos lettuce, rinsed
• 50 g Parmesan, finely grated
• black pepper, to taste
For the seed sprinkle:
• 2 T sesame seeds
• 2 T linseeds
• 2 T sunflower seeds
• 3 T maple syrup
For the dressing:
• 1 free-range egg yolk
• 1 t Dijon mustard
• 2 t white wine vinegar
• ¾ cup canola oil
• 2 cloves garlic, smashed in the mortar
• 3 anchovy fillets, smashed in the mortar
• salt, to taste

Method

Ingredients

1. Preheat the oven to 180°C. Heat the canola oil in a pan over a medium-high heat, then add the pork rashers and fry until slightly browned, about 10–12 minutes.

2. Meanwhile, combine all the ingredients for the seed sprinkle, spread onto a baking tray lined with baking paper and bake for 10 minutes, or until crispy. Cool to room temperature.

3. The dressing can be made in a blender or by hand. Combine the egg yolk, mustard and vinegar and mix until foamy. Slowly add the canola oil and mix until thick, then add the anchovies and garlic. Season and chill until required.

4. To serve, separate the lettuce leaves, top with the dressing, pork, seed sprinkle, Parmesan and season with black pepper.

Find more salad recipes here. 

Photographs: Jan Ras
Food assistant: Bianca Strydom