Pork cutlets with watercress, citrus and olive salad
The emerald leaves of watercress are pungent, peppery and at their best in spring. The fleshy square stems and lush leaves both pack a punch when teamed with roast chicken, roast beef or creamy cheeses.
Photo: Natalie Boog
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- 4 pork cutlets (about 220g each)
- 1/2 large bunch watercress sprigs
- 1 baby fennel, thinly shaved
- 1 lime, in segments
- 1 orange, in segments
- 1 pink grapefruit, in segments
- 1/3 cup pitted olives
- 1 tbsp red wine vinegar
- 3 tbsp extra virgin olive oil
- 1/2 tsp Dijon mustard
- 3 tbsp chopped chervil
Cook pork cutlets on a lightly greased griddle pan for 3-5 minutes on each side or until cooked through. Remove and keep warm.
In a large bowl, combine watercress sprigs, fennel, lime, orange and grapefruit segments and olives. In a small bowl, combine vinegar, oil, mustard, salt and pepper and whisk well.
To serve, place pork cutlets on serving plates, top with watercress salad and drizzle with dressing. Scatter with chervil.