Thursday, August 18, 2011
After a successful first day to the 20 dinner project, I was a bit hesitant about the recipe for Day 2. It was a salad, and while Abe is a salad eater, it had things in it that I know he's not that fond of.... mango (he doesn't like fruit in his salad), watercress and shallots. But, hey, I told him at the beginning of this that he's eating what's on the menu this month, so I slid the bowl in front of him with a broad smile on my face.
And then I held my breath....
He liked it! (you old folk will remember the Mikey commercials). He said the pork really made the dish. I might start making extra when I make pulled pork and freezing a bit for future salad nights. My man likes a bit of protein with his greens.
I couldn't find watercress anywhere, so I went with arugula, which has a nice peppery bite to it. I will try it with the watercress next time.
I'd taste the salad after mixing it to see if it needs a bit more dressing. It's dressed pretty lightly, which some like, but Abe thought it could've used a smidge more.
Oh and another dinner done in 10 minutes or less. Take that, long work commute.
I used Building Block #1 (pulled pork) in this recipe.
Mango, Pork and Watercress Salad
1 tablespoon fresh lime juice
1 1/2 teaspoon honey
2 tablespoon olive oil
Salt and pepper
1 cup pulled pork
7 cups watercress (or arugula), 5 ounces
1 mango, thinly sliced
1 red bell pepper, thinly sliced
1 shallot, thinly sliced
1/2 cup sliced almonds, toasted
In large salad bowl, whisk together lime juice and honey. Whisk in olive oil; season with 1/4 teaspoon salt. Add pork and toss. Add watercress, mango, bell pepper and shallot; season with salt and pepper. Toss, then sprinkle almonds on top.