Serves 4
- 4 pork cutlets
Dressing
- 525ml light olive oil
- 5g salt
- 1 garlic clove, minced
- 8g capers, finely chopped
- 55g seeded mustard
- 75ml sherry vinegar
- 50ml champagne vinegar
- Combine all ingredients in a jug and blend with a stick blender to combine.
Salad
- ¼ savoy cabbage
- 1 large granny smith apple, thinly sliced
- ½ bunch chives, finely chopped
- ½ bunch parsley, finely chopped
- 30g currants
- 30g toasted pine nuts
To dress the salad combine all the ingredients and dress to your liking. Add a pinch of salt. Reserve any remaining dressing for another use. Cook the pork cutlets on the barbecue for 4 to 5 minutes each side and serve with the salad.
Recipe by Adam Mead - Head Chef, Locale Restaurant
Enjoy this dish with De Bortoli Yarra Valley Estate Grown Shiraz
