The combination of flavors (sweet and savory) and the texture (creamy, crunchy and crisp) make this salad a winner.
12 Ounces Of Fresh, Cleaned Baby Spinach
A Large Yam Peeled And Cut Into About One Inch Cubes
1/4 Cup Of Pumpkin Seeds
A Minced Garlic Clove
A Tablespoon Of Finely Chopped Shallot
A Teaspoon Of Fresh Thyme Leaves
A Tablespoon Of Finely Chopped Fresh Italian Parsley
A Tablespoon Of Finely Chopped Fresh Basil
Two Tablespoons Of Dijon Mustard
1/4 Cup Of Fresh Lemon Juice
1/2 Cup And Two Tablespoons Of Olive Oil, Divided
A Teaspoon Of Sea Salt
1/2 Teaspoon Of Ground Black Pepper
Preheat the oven to 375 degrees. Toss the yam cubes with two tablespoons of olive oil, 1/2 teaspoon of sea salt and 1/4 teaspoon of black pepper. Roast the yam cubes on a baking sheet in the preheated oven for thirty minutes or until the yam cubes are slightly brown in color. Set the roasted yam cubes aside.
Cook the pumpkin seeds in a sauté pan on medium high heat turning them constantly until browned. Set the toasted pumpkin seeds aside.
Combine the shallot, the garlic, the thyme, the parsley, the basil, the mustard, the lemon juice, 1/2 teaspoon of sea salt and a 1/4 teaspoon of black pepper in a large salad bowl. Whisk well. While continuing to whisk, slowly drizzle in 1/2 cup of olive oil. Whisk until the mixture is well blended and thickened. Note: add more mustard if the dressing does not achieve a creamy texture. Taste and add more sea salt and/or black pepper, if desired.
Add the baby spinach and the roasted yam cubes to the dressing. Toss well. Garnish the top of the salad with the toasted pumpkin seeds and serve at once.
I made this pork for Mother’s Day dinner along with roasted fingerling potatoes, French green beans and mustard yogurt sauce. It was a huge hit. If you think that the meat will taste salty, that is not the case at all. This method of roasting produces a very tender end result.
Two Tablespoons Of Chopped Fresh Rosemary
Six Egg Whites
Six Cups Of Coarse Kosher Salt
A Tablespoon Of Olive Oil
Two Whole Pork Tenderloins
Preheat the oven to 400 degrees.
Combine the rosemary, the egg whites and the salt in a large mixing bowl. Mix until the texture is like moistened sand.
In a large skillet, heat the olive oil on high heat until it shimmers. Brown the pork tenderloins on all sides. Remove and pat the pork dry with a paper towel removing any excess olive oil.
While the pork is browning, spoon a layer of the salt mixture about 1/4 inch thick on the bottom of a roasting pan large enough to hold the pork tenderloins.
Place the browned pork in the center of the roasting pan and cover the tenderloins with the remaining salt mixture.
Roast in the preheated oven for thirty minutes. Remove the roasting pan from the oven and let the pork sit at room temperature for at least five minutes.
With a chef’s knife, chip a crack around the middle of the salt crust and carefully lift off the top. This salt crust should come off very easily. Lift the roasted pork from the salt crust bottom and place it on a carving board. Brush off any excess salt. Slice the pork into about 1/4 inch medallions and serve.
This versatile sauce is great on roasted meats and/or potatoes. The flavor is similar to a horseradish sour cream sauce.
Two Cups Of 2% Greek Yogurt
1/4 Cup Of Dijon Mustard
The Juice Of A Half Lemon
A Minced Garlic Clove
1/2 Teaspoon Of Sea Salt
1/4 Teaspoon Of Ground Black Pepper
Combine all of the ingredients in a mixing bowl. Whisk until smooth. Refrigerate at least one hour before serving.