Salads
PBLT Wedge
Ingredients
- 1 ea. Cross Valley Farms® Hybrid Lettuce
- 2 oz. Monarch® Buttermilk Ranch
- 1 T del Pasado® Mango Peach Salsa
- 4 oz. Chef's Line® All Natural* Hickory Smoked Diced Pork Belly
- 2 oz. Monarch Spicy Honey Sauce
- Pinch Monarch Ground Chipotle
- 1 oz. Rykoff Sexton® Slow Roasted Tomatoes
- 1 oz. Monarch Green Chickpeas
- .5 ea. Hilltop Hearth® Pub Grain Hamburger Bun
- 1/4 oz. Monarch Pickled Red Onions
PREPARATION
- Split lettuce wedge in half and spread leaves. Place on a chilled plate.
- Taking half a bun cut into 1/2" cubes, lightly coat in melted butter or liquid margarine and toast in oven. Season with a touch of salt.
- Deep-fry diced pork belly for approximately 2 minutes to crisp outside, and then toss in spicy honey sauce and a pinch of ground chipotle.
- Fry green chickpeas, drain and season with salt.
- Combine salsa with buttermilk ranch dressing and drizzle 2 oz. over the salad.
- Top with glazed pork belly, tomatoes, onions and green chickpeas.
Recipe by Chef Matthew Dean, Food Fanatics® Chef, Streator, IL
Serves 1
*No artificial ingredients. Minimally processed.