Pulled Pork Cobb Salad

Cobb Salad is one of those salads that has become so iconic that everyone has done their version in one way or another. The bacon might be ham, the cheese can be any number of varieties, the salad greens change. And it’s had its mediocre versions too. So naturally I have to do a twist in the oddball way I tend to approach food haha.
A week or so ago on my Instagram account, I theorized pulled pork itself being a salad, jokingly:


At the time, I wasn’t really thinking of it as a true salad as a part of my Summer Of Salads adventure, but then I thought about the traditional Cobb Salad. If the original had chicken and bacon, why not something smoky like a pulled pork? And the greens can be a somewhat traditional side to pulled pork, wilted mustard greens. Avocado wouldn’t go very well with this idea, but I recently bought some locally produced cheddar that’s been soaked in apricot-infused ale, so I added fresh apricots.
It turned into a Southern US-style meal with a cheese plate side! I used my recipe for Ham Hock Pulled Pork, but if you got a favourite recipe of your own or a good BBQ place nearby, feel free to use that.

Pulled Pork Cobb Salad:

For the Raspberry Cilantro Wilted Greens:

1 tsp cold pressed canola oil
1/3 cup garlic scapes, cut into 2cm/1″ pieces
5 cups fresh baby mustard greens
1/4 cup Raspberry Cilantro Vinaigrette (see below)

In a medium pot, bring the oil and garlic scapes up to a cracking sizzle over medium high heat. As the garlic scapes get aromatic and slightly golden add the mustard greens and a tablespoon or two of water. Cover for 2-3 minutes to wilt the greens. Take off the lid and reduce the liquid that cooks off the greens for a further 7-10 minutes. Turn off the heat and fold in the Raspberry Cilantro Vinaigrette. Set aside.

For the Raspberry Cilantro Vinaigrette:

1/3 cup raspberries
2 Tbsp rice vinegar
1/4 cup cold pressed canola oil
2 Tbsp fresh cilantro
1/4 tsp salt
1/4 tsp ground black pepper

In a blender, purée the raspberries, vinegar and oil until smooth, stir in the fresh cilantro, salt and pepper.

For the salad:

4 hardboiled eggs
80g/3 oz Apricot-infused ale-soaked cheddar, cubed (or your favourite bold flavoured cheese)
2 cups pulled pork
2 fresh apricots, pitted and sliced
Prepared Raspberry Cilantro Wilted Mustard Greens

On four plates, divide one quartered hardboiled egg on each. Fan out half of a sliced apricot next to the egg. Scatter with cheddar. Add some prepared greens and finish with pulled pork. Serves 4.



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