Roast suckling pig with garden lettuce salad from Chez Panisse Menu Cookbook by Alice Waters

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Notes about this recipe

  • DKennedy on August 21, 2015

    P.136-137, Adapting this recipe to use a pork secreto cut of meat I got from the butcher. Seasoned meat with olive oil, s and p, and rubbed with a crushed garlic clove. Pan seared with a sprig of thyme and rosemary, s and p. Cut on the bias. Paired the rich pork meat with a young, creamy goat cheese and avocado and contrasted it with bitter greens (escarole, arugula, baby lettuce), tomatoes, and cucumbers. Chose a non astringent vinaigrette made with olive oil, roasted shallots, s and p, bacon grease, and sherry vinegar and violet balsamic. Toasted some crouton in the pan drippings. Drizzled the pan drippings, vinaigrette, and roasted shallots over the salad. Served it with Chaucer's Olallieberry picnic wine from Cambria. Absolutely spectacular meal.

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