It's an age old problem: how to picnic at the beach without being bothered by all the sand that inevitably blows into the food. The solution? Blackberries. They are so seedy that no one notices all that sand in the food. This pork and blackberry salad is what we took to the beach when we went for dinner the other night.
Pork and Blackberry Salad
Make a large garden salad with any vegetables in season (we used butter lettuce, radishes, cucumbers, scallions, and a diced tomato). Thinly slice pork steaks (tenderloin would work as well) and garlic. Pan fry 2-3 minutes, until just cooked. Allow to cool briefly, then add to salad with a pint of blackberries. For the dressing mix 1/4 cup lemon juice, 1/4 cup honey and 1/4 cup olive oil in a jar. Shake well. Add to salad. Toss to coat. Salt to taste.
2 comments:
No beaches here (we're that landlocked square) but this sounds like a recipe worth trying anyway!
Come back Michelle! Where have you been?
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