This meal was as delicious as it was pretty. I ordered pork chops from the farm for the first time and they were a real treat. The pork comes from Riverview Farms in Ranger, GA. The order came with two chops that were enormous. I split one of them for this meal for me and Jason.
I marinated the chops in a mixture of one tablespoon Dijon mustard and two tablespoons Caesar dressing (both store bought and not exactly local...oops) for about ten minutes before tossing them on the grill. They came out tender and full of flavor.
I made the fennel salad while the pork marinated and cooked. The simple dressing of lime juice, olive oil and a pinch of salt quickly flavors the vegetables, but doesn't overpower their natural tastes. This dressing is quickly becoming my favorite; I substitute sesame oil when I want a little more flavor contrast.
The cucumber is an unusual variety we got in our last box - miniature white cucumber. The skins are a yellowish white and the insides are vibrant green. These had a sweet taste and were very crisp. I had the beets left over in the fridge from roasting a few days ago and used them mainly for color. They tasted great with the cucumber and fennel.
Fennel Salad
1 fennel bulb
1 small beet, roasted (raw if you prefer)
1 miniature white cucumber
juice of 1/2 a lime
2 tbsp olive oil (this is approximate, adjust to your preference)
pinch of salt
Core the fennel and cut into thin slices
Peel the beet and cut into thin slices
Peel the cucumber (optional) and cut into thin slices
Whisk lime juice, olive oil and a pinch of salt in a small bowl
Toss all ingredients in a medium bowl and refrigerate for at least ten minutes
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