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Meaty Mountain Cobb Salad with Crispy Pork Belly and Truffle Aioli
Dive into this indulgent Meaty Mountain Cobb Salad topped with crispy pork belly and a luscious truffle aioli. A hearty salad worth every bite!
Prepare to redefine your idea of a salad with our Meaty Mountain Cobb Salad featuring bold flavors, rich textures, and indulgent ingredients. Picture this: crispy pork belly, succulent grilled steak, and creamy truffle aioli, all artfully arranged over a bed of fresh greens. This isn't just a salad; it's a hearty masterpiece that proves salads can be just as satisfying and indulgent as any comfort food classic.
With every bite, you'll experience a delightful contrast of crispy, creamy, and juicy textures. The smoky char of the steak pairs perfectly with the savory richness of the pork belly, while the truffle aioli adds a luxurious touch that sets this salad apart. Whether it's a special occasion or just a day you want to treat yourself, this salad is a celebration of flavor and indulgence.
Recipe Overview
Prep Time
20 mins
Cook Time
40 mins
Total Time
60 mins
Servings
4
Calories
850 kcal
per serving
Cuisine
Mediterranean
Dive into this indulgent Meaty Mountain Cobb Salad topped with crispy pork belly and a luscious truffle aioli. A hearty salad worth every bite!
Ingredients
- • Pork belly: 1 lb, cut into 1-inch cubes
- • Olive oil: 2 tbsp
- • Salt: 1 tsp
- • Freshly ground black pepper: 1 tsp
- • Ribeye steak: 1 lb
- • Mixed greens: 8 cups
- • Cherry tomatoes: 1 cup, halved
- • Avocado: 1, sliced
- • Hard-boiled eggs: 4, quartered
- • Blue cheese: 1/2 cup, crumbled
- • Truffle aioli: 1/2 cup
- • Balsamic glaze: 1/4 cup
- • Lemon juice: 1 tbsp
Instructions
- 1 Preheat your oven to 400°F (200°C).
- 2 On a baking sheet, toss the pork belly cubes with olive oil, salt, and pepper. Spread them out in a single layer and roast in the oven for 30-35 minutes, until crispy and golden brown, flipping halfway through.
- 3 While the pork belly is roasting, heat a grill pan over medium-high heat. Season the ribeye steak with salt and pepper, and grill for 4-5 minutes on each side for medium-rare, or until your desired doneness. Allow the steak to rest for 5 minutes before slicing into thin strips.
- 4 In a large serving bowl, arrange the mixed greens as the base. Artfully layer the cherry tomatoes, avocado slices, hard-boiled eggs, and crumbled blue cheese on top of the greens.
- 5 Add the crispy pork belly and grilled steak slices to the salad. Drizzle with truffle aioli and balsamic glaze. Squeeze fresh lemon juice over the top for a bright finish.
- 6 Toss gently to combine just before serving to preserve the layered presentation. Adjust seasoning with additional salt and pepper if desired.
Serving Suggestions
- • This Meaty Mountain Cobb Salad pairs wonderfully with a crusty slice of artisanal bread to soak up any remaining dressing and flavors. For a truly indulgent meal, serve with a glass of full-bodied red wine, such as a Cabernet Sauvignon, which complements the richness of the pork belly and steak. To balance the meal, consider a light and refreshing dessert like a lemon sorbet to cleanse the palate.
Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To maintain the best texture, keep the dressing separate and only dress the salad just before serving. Reheat the pork belly in a skillet over medium heat to regain its crispiness before adding it back into the salad.
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