Originally run as a special, our Porchetta Salad is now a fixture on our menu. Well, kind of. Reprinting the menus to include our new, most popular salad, we immediately noticed no one was ordering it. It’s a salad that needs some explaining. Not in a high maintenance, highbrow way, just in a let-me-tell-you-how-and-why-this-is-so-amazing way. We’ll always happily tell you about all of the components table side, but here it is in black and white.
First, its ‘Por’ketta.’ The chef does all the butcher work in house. He lays out the pork and seasons it with various herbs and garlic. Rolling the meat back up, it’s tied tightly and placed in the oven so that all that great flavor is found throughout. Traditionally sliced up as a street food in central Italy, we very finely slice, almost shave the meat for our salad. We serve it over escarole, with our house made croutons, spiced pecans, and apple cider vinaigrette. Thin slices of apple and tarragon top it off. Now you see why we were so excited about the Tarragon from Hampton Island. It doesn’t strike us as ladylike to talk about the fried pork skin broken into pieces on top of the salad, but it’s a surprise ingredient no one complains about.
Visit us at the Cookie Bar & Grill @ Byrd’s Monday through Friday, 11-3pm for this and other lunch specials.
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