The citrusy tang of lentil salad with lemon vinaigrette perfectly offsets the richness of a hearty rib roast.
.Ingredients:
ribs
2 lb Chairman’s Reserve® Pork boneless ribs
2 tablespoons vegetable oil
1 cup boiler onions
5 garlic cloves
1 cup red wine
2 tablespoons freshly chopped rosemary
lentil and roasted acorn squash salad
½ cup dry lentils, cooked
1 acorn squash, roasted
3 red beets, roasted
½ cup lemon vinaigrette
1 (8 oz) ball burrata cheese, sliced
¼ cup fresh basil leaves
lemon vinaigrette
¼ cup fresh lemon juice
1 tablespoon chopped shallot
1 garlic clove
1 tablespoon pure honey
¾ cup olive oil
Directions:
ribs
- Preheat oven at 350°F.
- Heat a Dutch oven or ovenable pot with a lid over medium heat. Pour in the oil and heat until hot. Sear the pork ribs on all sides, seasoning with salt and pepper.
- Stir in the onions and garlic, cooking for 3 to 5 minutes.
- Pour in the wine, cover and place into the oven. Cook until the pork is tender, about 1 hour.
- Garnish with rosemary.
lentil and roasted acorn squash salad
- Once the lentils, squash and beets are finished cooking; cool them in the refrigerator until cold.
- Slice the squash and beets into thin wedges; set aside keeping cool.
- For the vinaigrette, combine the lemon juice, shallot, garlic and honey in a blender. Pulse well while slowly pouring in the oil.
- Toss the lentils with the vinaigrette.
- Plate the salad with the squash and beets on the bottom, spread the lentils over the top with additional vinaigrette.
- Finish the salad with slices of burrata cheese and basil leaves.
