Pork and Roasted Strawberry Salad Recipe

Strawberries are not usually used with savory dishes but I've been trying to work them in more to take advantage of the large quantity available in spring. For this recipe I roast the strawberries then puree them to form a sweet and tangy salad dressing. I serve it over a pulled pork and arugula salad.

Roasted strawberry salad

Modernist Tools, Ingredients, and Techniques Used

If you would like more information about the modernist techniques, ingredients, and equipment used in the pork and roasted strawberry salad recipe you can check out the following.

Also, if you are just getting started experimenting with molecular gastronomy and modernist cuisine then I highly recommend one of these molecular gastronomy kits. They have everything you need to do many different dishes.

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Pork and Roasted Strawberry Salad Recipe

  • Published: July 28, 2015
  • By Jason Logsdon
  • Prep Time: 15 Minutes
  • Total Time: 45 Minutes
  • Makes: 2 cups dressing

Pork and Roasted Strawberry Salad Ingredients

For the Strawberry Dressing

Because they use modernist ingredients, these amounts for this component are given in metric by weight. Learn more about how to measure modernist ingredients in this article.

400g strawberries
20g brown sugar
12g balsamic vinegar
12g honey
60g water
60g olive oil
0.6g xanthan, 0.2%

For The Salad

Pulled pork or thinly cut pork
Fresh strawberries, cut in half
Pecans, roughly diced
Blue cheese crumbles
Lemon zest

Pork and Roasted Strawberry Salad Instructions

For the Strawberry Dressing

Preheat an oven to 375°F (190°C).

Toss the strawberries with the sugar then place on roasting or sheet pan. Roast the strawberries until they soften and just start to take on a little color, about 20 to 30 minutes.

Remove the strawberries from the oven and pour into a blender or food processor. Add the balsamic vinegar, honey, water, olive oil, and xanthan gum then process until smooth. The dressing will last in the refrigerator for several days.

For the Salad

Place the arugula on a plate and top with the pulled pork and a few strawberries. Drizzle some of the strawberry dressing over the salad then top with the pecans, some blue cheese, and the lemon zest.

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All tags for this article: Fruit, Party Foods, Pork, Pulled Pork, Salad, Xanthan Gum, Xanthan Gum Thickening

Jason logsdon headshot This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.
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