Pear & celeriac slaw with pork cutlets

Pear & celeriac slaw with pork cutlets


This is great dinner-party fare - its easy to make and looks great on the plate.

The ingredient of Pear & celeriac slaw with pork cutlets

  1. 1 tablespoon olive oil
  2. 8 pork cutlets, French trimmed
  3. 2 tablespoons fresh lemon juice
  4. 1 celeriac, trimmed, peeled, halved
  5. 60ml (1/4 cup) extra virgin olive oil
  6. 60ml (1/4 cup) white balsamic vinegar (see note)
  7. 1 1/2 teaspoons honey
  8. 1/2 red onion, thinly sliced
  9. 4 firm ripe green pears, quartered, cored, thinly sliced
  10. 90g blue cheese, coarsely crumbled
  11. 1/3 cup chopped fresh dill
  12. 30g (1/4 cup) coarsely chopped walnuts

The instruction how to make Pear & celeriac slaw with pork cutlets

  1. Heat the olive oil in a large frying pan over medium heat. Add half the pork and cook for 4-5 minutes each side or until cooked through. Transfer to a plate and cover with foil to keep warm. Repeat with remaining pork, reheating the pan between batches.
  2. Meanwhile, add the lemon juice to a large bowl of water. Cut the celeriac crossways into 2mm-thick slices. Cut into thin matchsticks and transfer to the bowl of water.
  3. Whisk together the extra virgin olive oil, vinegar and honey in a small bowl. Taste and season with salt and pepper.
  4. Drain the celeriac. Return to the bowl. Add the onion, pear, blue cheese, dill and walnuts. Season with pepper. Drizzle over the dressing and toss to combine.
  5. Divide the slaw among serving plates and top with pork cutlets to serve.

Nutritions of Pear & celeriac slaw with pork cutlets

fatContent: 349.179 calories
saturatedFatContent: 18 grams fat
carbohydrateContent: 5 grams saturated fat
sugarContent: 10 grams carbohydrates
fibreContent: 10 grams sugar
cholesterolContent: 35 grams protein
sodiumContent: 88 milligrams cholesterol

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