Active Time: 25 MinsTotal Time25 Mins
Yield: Serves 4
Paillard is a fancy-sounding word for a very easy cooking technique that transforms thick cuts of meat into thinner pieces. This recipe is surprisingly flexible—use boneless chicken instead of pork, swap in zucchini for the yellow squash, or substitute arugula for the spring mix. Keep a bottle of the easy 4-ingredient dressing in your refrigerator to use on all your summer salads.
- 2 tablespoons fresh lemon juice
- 2 tablespoons finely chopped shallot (from 1 small shallot)
- 1 tablespoon chopped fresh thyme
- 1 1/2 teaspoon Dijon mustard
- 1 1/4 teaspoon kosher salt, divided
- 3/4 teaspoon black pepper, divided
- 6 tablespoons olive oil, divided
- 1 1/4 pounds pork tenderloin, trimmed
- 1/2 cup all-purpose flour
- 6 cups spring mix lettuces
- 3 cups shaved yellow squash (from 1 [12-oz.] squash)
- 2 cups halved cherry tomatoes
- 1/2 cup torn fresh basil leaves
How to Make It
Whisk together first 4 ingredients, 1/2 teaspoon of the salt, and 1⁄4 teaspoon of the pepper; let stand 5 minutes. Slowly whisk in 1⁄4 cup of the oil; set aside.
Cut pork into 8 (1 1/2-inch-thick) slices. Place slices in 1 layer, cut side up, between 2 sheets of plastic wrap. Flatten to 1/4-inch thickness, using flat side of a meat mallet. Place flour in a shallow dish. Dredge slices, 1 at a time, in flour, shaking off excess.
Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high. Cook 4 pork paillards in hot oil until browned on 1 side, 2 minutes. Flip, and cook 1 more minute. Remove from skillet; cover to keep warm. Repeat with remaining oil and pork. Sprinkle with remaining 3⁄4 teaspoon salt and 1/2 teaspoon pepper.
Combine lettuces, squash, tomatoes, and basil in a large bowl. Whisk dressing to combine. Add to salad; toss gently to coat. Serve salad alongside pork.
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