Frühlingssalat mit gebratenen Filetspitzen in Bärlauchpesto-Dressing
This sophisticated spring salad features seared pork tenderloins over an unusual mixture of greens, with a wild garlic (ramps) pesto.
- 7 oz pork tenderloin 200g
- 3 tablespoons wild garlic leaves or ramps
- 1 tablespoon pine nuts
- 1-1/2 tablespoons grated artisan hard cheese
- 1/2 Belgian endive
- 3 oz red leaf lettuce 80g
- 1-1/2 oz mâche, Feldsalat 40g
- 6 small red radishes Radieschen
- 1/4 red onion
- 1/4 each red and yellow bell pepper
- 2 tablespoons cold-pressed rapeseed oil (Rapsöl or canola oil)
- 2 tablespoons Prosecco
- 1/2 tablespoon purified butter Butterschmalz
- 1 egg yolk
- freshly ground pepper
Cut the pork tenderloin in thin slices. Thoroughly wash the wild garlic leaves and chop them coarsely. In a food processor or mixer combine the wild garlic with the pinenuts, rapeseed oil and grated cheese and blend until the ingredients come together in a smooth paste.
Wash the bell peppers, remove seeds and chop them into small cubes. Wash and clean the radishes and slice them thinly. Cut the Belgian endive into halves, remove the stem, separate the leaves and arrange them in a star pattern on a large serving plate. Wash the red leaf lettuce and the mâche and dry in a salad spinner. Peel the onion and cut it into thin wedges.
Season the pork with freshly ground pepper. In a pan heat the purified butter and quickly sear the meat on both sides.
Add the egg yolk and the prosecco to the wild garlic pesto and combine with a whisk. Arrange the lettuces, the radishes and the onion and drizzle with the pesto dressing.
Add the pork slices, a pinch of salt, the bell pepper cubes and freshly ground pepper and serve immediately.