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



You have met your free view limit. To access the full article, please login or subscribe.

Subscribe Today

PaleoMagazine.com is the premiere source for everything related to the Paleo lifestyle and ancestral health.

Digital Subscriptions Include:
  • Access to 850+ delicious, grain-free, gluten-free Paleo recipes.
  • Access to 650+ high-quality, carefully curated articles.
  • Regularly updated content from expert contributors.
  • Weekly specials via email notifications.

Select your subscription: