Slow Cooked Porchetta Salad

Slow Cooked Porchetta Salad
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Presenting high-quality, fresh dishes at an affordable price, Tender Greens currently has 12 restaurant locations across California and is expected to expand to 20 locations by 2016. Named as one of the fastest growing privately owned small businesses by Inc. Magazine, Tender Greens provides hearty salads, hot plates and artisan sandwiches. There's something for everyone at Tender Greens that tastes good and is good for you, so it's no wonder why first time guests are immediately transformed into longtime fans. In addition to their core offerings, Tender Greens also presents daily specials, created by the executive chef at each restaurant location. Imagined by Executive Chef Rian Brandenburg of Tender Greens' Santa Monica location, you may find a recipe for the Slow Cooked Porchetta Salad below, made with herbs, citrus and fresh cut pork.
Servings
12
servings
Ingredients
  • 1 center cut of pork (belly and loin)*
  • 2 tablespoon crushed red pepper flakes
  • 2 tablespoons minced fresh sage
  • 2 tablespoon minced fresh rosemary
  • 5 garlic cloves, minced
  • kosher salt
  • zest of 4 lemons
  • ½ cup chicken stock
  • 10 -12 heads baby organic lettuces (or substitute butter or romaine lettuce and decrease amount)
  • 2 cups pitted nicoise olives
  • 1 cup fresh grated parmesan cheeses
  • kosher salt
  • olive oil & spanish sherry vinegar
  • 15-20 pieces of whole fingerling potatoes
Directions
  1. Toast fennel seeds and red pepper flakes in a small skillet over medium heat until fragrant, about 1 minute. Let cool in a small bowl. Add salt minced garlic chopped rosemary and zest of 4 lemons.
  2. Assemble porchetta – season the flesh side of the porchetta with the spice mix. Wrap the belly over the loin. Using butchers twine, tie the porchetta to hold the roll together.
  3. Let porchetta sit at room temperature for 30 minutes after rolling and tying. Preheat oven to 400°. Season porchetta with salt. Roast on a rack in baking sheet to collect the drippings, turning once, for 40 minutes.
  4. Reduce heat to 250° and continue roasting, rotating the pan and turning porchetta occasionally, until an instant-read thermometer inserted into center of meat registers 145°, 1 ½ to 2 hours more.
  5. If skin is not yet deep brown and crisp, increase heat to 500° and roast for 10 minutes more.
  6. Remove from oven and let rest for 30 minutes. Using a serrated knife, slice into 1/2" rounds.
  7. Add chicken stock to the bottom of the pan to deglaze. Strain pan drippings into a small pot and save for sauce
  8. Rinse organic baby lettuces cut off ends. Place on paper towel to dry
  9. Cut fingerling potatoes in half, season with olive oil salt and pepper. Place on a sheet pan and roast at 400 degrees for 20 minutes. Once tender and golden brown let cool
  10. After porchetta is rested and sliced prepare the salads.
  11. In a large mixing bowl add lettuces, toss in the olives, roasted fingerling potatoes and parmesan cheese.
  12. Season with a bit of kosher salt. Drizzle extra virgin olive oil and Spanish sherry vinegar.
  13. Gently toss the salad be careful not to break the leaves.
  14. Be careful not to over season or over dress the lettuces.
  15. Serve family style on a large family style platter place the salad down the middle. Stack the lettuces to give the salad some height. This will make for excellent presentation. Place the sliced porchetta on top of salad or to the side. Spoon over some of the pan drippings on the sliced porchetta.
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