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Spanish Pork Salad

Use only the best Spanish smoked paprika, sherry vinegar and olives for this salad or you will be very disappointed. Anyway, I think that if you haven’t tried the pronounced flavour of Spanish smoked pimenton then you haven’t truly lived! Finding the real thing is very important to building the rich layers of flavour in this salad.

Serves 4

600g premium quality pork fillet

2 cups baby spinach leaves

½ cup small Spanish olives

Dressing

3 cloves garlic, crushed

1 teaspoon La Chinata Spanish smoked sweet paprika
(available from speciality food stores and delis)

1 small chilli, finely chopped

½ cup pitted and chopped good quality black olives

juice and finely grated zest of 2 oranges

1 teaspoon sugar

3 tablespoons sherry vinegar

¼ cup extra virgin olive oil

sea salt

freshly ground black pepper

1.	Sear pork fillet then roast in an oven heated to 200C for 10-15 minutes or until pork is done to your liking. Remove and set aside to cool then slice thinly.

2.	Prepare dressing by placing garlic, paprika, chilli and pitted olives into the bowl of a food processor. Process well to combine. Add orange juice and zest (save some zest for garnish), sugar and sherry vinegar then with the motor running drizzle in olive oil. Season with salt and pepper to taste.

3.	Mix pork, spinach and olives together and toss in dressing. Serve garnished with extra orange zest.

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