| Ingredients | Weight | Measure | | Pork tenderloin, thinly sliced | | 3 lbs. | | Fresh ginger, grated | | 3 Tbsp. | | Cilantro, chopped | | 3 Tbsp | | Teriyaki sauce | | ¼ cup | | Black pepper, cracked | | 1 Tbsp. | | Olive oil | | 1 Tbsp. | | Artichoke bottoms, cleaned and quartered | | 12 | | Butter | | 2 Tbsp | | Red potatoes, boiled, peeled and sliced | | 6 | | Red onions, peeled and thinly sliced | | 2 | | Dressing | | | | Rice vinegar | | ¾ cup | | Parsley, chopped | | ¼ cup | | Chives, chopped | | ¼ cup | | Gherkins, chopped | | 2 Tbsp. | | Anchovies, chopped | | 3 | | Capers | | 1 Tbsp | | Garlic cloves, minced | | 2 | | Olive oil | | 1 cup | | Curry powder | | 2 tsp. | | Salt and pepper | | to taste | | Method of preparation | | Marinate pork slices in ginger, cilantro, teriyaki and pepper for one hour. Drain pork from marinade and stir-fry quickly in hot oil. Sauté artichoke pieces in butter until lightly browned. Toss pork, potatoes, artichokes and onions with dressing. Refrigerate. Service: Arrange salad on greens-lined plates. | | Dressing | | Mix all ingredients together well using salt and pepper to taste. |
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