Modern Wedge Recipe
little gem lettuce + marinated teardrop tomatoes + crispy pork belly + blue cheese foam + sherry tarragon vinaigrette
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Ingredients
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Salad Base
Marinated Teardrop Tomatoes
Crispy Pork Belly
Blue Cheese Foam
Sherry Tarragon Vinaigrette
Method
Preparation of Salad Base
- 1
Prepare Little Gem Lettuce
Wash the little gem lettuce thoroughly under cold water. Pat dry with a clean kitchen towel. Cut each head into quarters and place on a serving plate.
Marinated Teardrop Tomatoes
- 2
Crispy Pork Belly
- 3
Cook the Pork Belly
Preheat your oven to 300°F (150°C). Season the pork belly on both sides with salt and black pepper. Heat olive oil in a large skillet over medium-high heat. Sear the pork belly for 2-3 minutes on each side until golden brown. Transfer to a baking dish and cook in the oven for 2-3 hours until tender. Let it rest before slicing into small cubes.
Blue Cheese Foam
- 4
Make the Blue Cheese Foam
In a small saucepan, heat heavy cream and milk over low heat until warm. Crumble in the blue cheese and stir until melted and smooth. Season with salt to taste. Use a hand blender to froth the mixture until it forms a light foam.
Sherry Tarragon Vinaigrette
- 5
Prepare the Vinaigrette
In a bowl, whisk together sherry vinegar, Dijon mustard, honey, olive oil, and fresh tarragon. Season with salt to taste. Adjust the consistency by adding water if needed.
Assembly
- 6
Assemble the Salad
On the prepared plates with lettuce, add marinated teardrop tomatoes and crispy pork belly cubes. Drizzle with sherry tarragon vinaigrette and top with blue cheese foam. Serve immediately.