Rate this recipe:

Pork Loin with Market Fresh Vegetable Salad, Salsa Verde, and Fresh Herbs

Ingredients:
Salsa verde;
- 1 cup parsley
- 1 cup cilantro
- .5 cup chopped onion
- 1 tsp red chili flakes
- 3 oz rive vinegar
- 6oz olive oil
- Salt to taste
Aioli;
- 7 egg yolks
- 5 cloves garlic
- 1 tbsp dijon mistard
- 32 oz neutral oil
- 3 tbsp sherry vinegar
- Salt to taste
- 2 Chicken carcassess
- 4 Chicken wings
- 1/2 onion cut into quarters
- 2 cloves of garlic peeled and smashed
- 1oz of ginger thinly slice
- 2 Scallions chopped into one third length
- 1/2 cup sake
- 12cups
Preparation:
- Season loin with salt and pepper and cook until medium.
- For the salad I had cubed feta, zucchini, some radish, and chopped castelvetrano olive, dressed in olive oil and lemon juice.