From The June/July  2019 issue
PREP TIME: 20 MINS
COOK TIME: 10 MINS
SERVINGS: 4

Ingredients

For the dressing:

  • 2 cloves garlic, minced (2 tsp)
  • 6 tbsp extra-virgin olive oil
  • 3 jarred anchovy filets, plus 2 tbsp oil from jar
  • 3 tbsp hemp seeds
  • 2 large egg yolks
  • 2 tbsp lemon juice
  • 1 tbsp raw cider vinegar
  • ½ tsp raw honey
  • Fine sea salt and freshly ground black pepper

For the salad:

  • 1 lb pork belly, pat dry, cut into 1-inch cubes
  • 2 large heads romaine, halved lengthwise
  • 2 tbsp avocado



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