Skip to main content

Main Course Salads: Roast Pork Ribs Salad


I tagged along with my mom on her Sunday wet market shopping occasionally. Wet market is still my choice venue for getting fresh pork and seafood at a reasonable price. For other stuff, I would prefer to get them in the comfort of an air-conditioned supermarket.

Last Sunday I went along with my mom to her usual hunting ground and picked up a whole rack of baby back ribs. After rubbing it with some Cajun Seasoning, I pushed it into the oven for 2 hours and ended up with deliciously tender ribs. Next time I must trying brining it to see if there is any difference.

The leftover ribs were then shredded and I pile them on a box of Taylor Organics Baby Herb Salad (S$5.95) mix I picked up from NTUC Finest yesterday. I love the delicate vegetables in this mix. There are just some vegetables in the box which I have never seen before and would never have tasted if not for this mix. But one word of caution: as these vegetables are air-flown from USA, they would have been harvested at least a week ago, so best sort through them to check for yellowing or wilted veggies.


Here I have tossed the salad with my favourite spicy Vietnamese dressing.


I love those charred parts of the ribs, it is where all those flavours are!

Now instead of just the usual roast chicken, here is another easy-to-prepare protein to add to my main course salads!

Comments

Popular posts from this blog

Main Course Salads: How To Make Ahead

I am still very into salad these days and probably will start to turn various shades of green soon at this rate we are chomping them down.

After making and eating quite a number of salads, I've came away with some notes on how to get a head start in making salads.

Size - Cut it down
I just came across an article from The Kitchn asking if there is a way to eat salad gracefully. I didn't think that there was much hope in that direction until I had the Wafu Salad from Tonkichi that made me realise that it is possible to eat salads gracefully - cut everything into bite-size.

Prep ahead
Although salads needs minimal cooking, it involves lots of knife-work. Slicing, dicing, chopping all take time. But as I've mentioned earlier, most ingredients of a salad can be prepared in advance, but not all. Cut avocados will turn black, apples brown, and so forth. So if you are considering these items for your salad, either wait until just before serving to dice them up or leave them out. Th…

Main Course Salads: Salade Nicoise

My motivation for looking into main course salad was born out of sheer laziness. I was looking for a one-dish meal (less plates) that requires minimal cooking (less pots/pans) and packs lots of veggies as well as being filling. No skimpy wimpy diet salads for this gal.

So if I have to put this into a checklist of evaluating a salad, it would probably look like this.



Salade Nicoise has all the ticks in the check-boxes. Everything in this salad can be made ahead of time. Right down to the proteins of eggs and fish (either canned tuna or leftover grilled salmon). Now, isn't this dish time friendly?



The dressing for Salade Nicoise is just a simple olive oil and acid mix (ratio is 1 : 1.5)with shallots and herbs thrown in together with Dijon mustard. The recipe for the vinaigrette I used came from The New Best Recipe which you will be able to find it on Simply Recipe. I haven't had many main course salads in restaurants, but from the very few that I had eaten, the dressings were …

Main Course Salads: Grilled Ribeye Steak Salad

I made this salad the other day.

The good news is that we love having steak and salad in one plate. It packs more fibre and colours than the usual steak and potatoes combo.

The bad news is that there is no recipe to share cos I just toss together the odds and ends I found in my fridge.

But ... I will not leave you out cold without a recipe. Actually, I had my inspiration of making a grilled steak salad from The Pioneer Woman's Big Steak Salad. Head over and drool at her photos.



I grilled 2 slabs of ribeye steaks seasoned with Cajun Seasoning and I could have eaten them hot off the grill while standing in the kitchen. The anticipation that built up while dicing them up for the salad was almost unbearable. I did snitch a bite though.

The salad was dressed with my usual dipping sauce for Vietnamese Rice-Paper Roll. This is my favourite sauce for something salty and spicy. However, do note the high salt content in the fish sauce. Dressings are usual the black sheep of an otherwise healthy …