Old Bay Pork & Charred Jicama Salad

By ltrodrigu

Ingredients

• 1 (2-inch thick) bone-in pork shoulder steak (about 2 pounds)
• 1 tablespoon Old Bay Seasoning
• 1 teaspoon paprika
• 1/2 teaspoon ground cumin
• 1 clove garlic, minced
• 1 tablespoon minced ginger
• 2 tablespoons lime juice
• Kosher salt
• 1/4 cup plus 2 tablespoons olive oil
• 1/3 cup mayonnaise
• 1 small jicama, peeled and sliced into 1/4-inch rounds
• 2 avocados, diced
• 1/4 cup cilantro leaves
• Leaves from 2 heads romaine lettuce, cut into 1/2 -inch ribbons

Details

Servings 4
Adapted from wsj.com

Preparation

Step 1

Rub pork with Old Bay, paprika, cumin and garlic. Let marinate 10 minutes.

Meanwhile, Make Dressings:
In a small bowl, whisk together ginger, 1½ tablespoons lime juice and a pinch of salt. Whisk in ¼ cup oil and set vinaigrette aside. In another small bowl, stir remaining lime juice into mayonnaise and season with salt.

Set a large, heavy pan over medium-high heat and slick with remaining oil. Brush garlic from pork and cook, flipping often, until golden brown and just cooked through, about 15 minutes. Remove meat from pan. Wipe pan clean and set back over medium-high heat. Once hot, cook jicama until charred on both sides, about 1 minute total. Dice jicama. Thinly slice pork against grain.

In a large bowl, toss avocado, cilantro, jicama and romaine with vinaigrette. Season with salt. Brush 4 plates or shallow bowls with lime mayonnaise and cover with salad. Top with sliced pork and serve immediately.