Grilled Skewers and Salad

Introduction

This is the kind of grill dinner that solves both protein and salad in one go without turning into a project. The pork gets paprika, lime, and herbs, while the salad borrows the useful parts of Caesar: crunchy croutons, Parmesan, and a sharp creamy dressing.

Step-by-step

Ingredients

• 700 g pork tenderloin (1.5 lb), cut into pieces about 3 x 3 cm (1.2 x 1.2 in)
• 250 g button mushrooms (9 oz), halved if large
• 1 zucchini, cut into thick half-moons
• 2 red bell peppers, cut into large pieces
• 2 tbsp olive oil
• Finely grated zest of 1 lime
• 1 tbsp lime juice
• 1 tbsp lemon juice
• 2 tsp paprika
• 2 tsp herbes de Provence
• 1 tsp dried oregano
• 10 g salt (0.35 oz)
• 4 g black pepper (0.14 oz)
• 2 romaine hearts, roughly chopped
• 250 g cherry tomatoes (9 oz), halved
• 4 slices country bread, cut into cubes
• 1 tbsp olive oil
• 1 tsp herbes de Provence
• 2 pasteurized egg yolks
• 1 tbsp Dijon mustard
• 1 anchovy fillet, finely chopped
• 1 small garlic clove, finely grated
• 1 tbsp lemon juice
• 60 ml neutral oil (4 tbsp)
• 40 g Parmesan (1.5 oz), finely grated

Method

1. Combine the pork with 2 tbsp olive oil, lime zest, lime juice, 1 tbsp lemon juice, paprika, 1 tsp herbes de Provence, oregano, 6 g salt, and 2 g black pepper. Fold in the bell pepper, zucchini, and mushrooms, thread everything onto skewers, and let them sit while you prepare the rest.
2. Cut the romaine and cherry tomatoes. Toss the bread cubes with 1 tbsp olive oil, 1 tsp herbes de Provence, and a little salt, then place them in a small foil tray with a lid for the cooler side of the grill.
3. Whisk the egg yolks, Dijon, anchovy, garlic, and 1 tbsp lemon juice together. Stream in the neutral oil until the dressing turns thick and glossy, then season with the remaining salt and pepper. Use pasteurized yolks or serve the dressing immediately.
4. Grill the croutons in the cooler zone with the lid on until crisp and golden, shaking the tray a couple of times. Grill the skewers over direct heat first until the meat and vegetables pick up clear grill marks.
5. Move the skewers to the cooler zone and cook until the pork is just done and reaches an internal temperature of 63-65 °C / 145-149 °F. Rest for 3-5 minutes so the meat stays juicy.
6. Toss the romaine, tomatoes, croutons, and most of the dressing lightly together. Finish with Parmesan, plate with the skewers, and serve with lemon wedges if you want extra acidity.

Serving note

• If you want a sharper dressing, add a second anchovy fillet without making it taste overtly fishy.
• If your grill does not have a cooler zone, toast the croutons in a pan and finish the skewers over lower heat or on an upper rack.
• Pull the pork while it still feels springy; if you overcook it, the whole point of the dish disappears.