Pulled Pork Salad on Palmetto Life

Ingredients FOR SALAD

• pulled pork

• heirloom tomatoes

• corn off the cob

• pickled watermelon rind (see below)

• boiled peanut vinaigrette (see below)

• picked thai basil & mint leaves

Ingredients FOR PICKLED WATERMELON RIND

• 2 quarts watermelon rind, 2"x1" pieces

• 2 cups cider vinegar

• 1 cup water

• 2 cups sugar

• 2 1/2 tablespoons kosher salt

• 2 each star anise

• 2 each ginger, 2 inch pieces peeled and chopped

Directions FOR BOILED PEANUT VINAIGRETTE

• 1 oz. apple cider vinegar

• 1 tsp. Dijon mustard

• 1 tsp. maple syrup

• 3 oz. extra virgin olive oil

• 20 boiled peanuts, shelled

• tablespoon chopped chive's

• kosher salt & freshly ground pepper

Description

As this is a dish of leftovers, I do not list quantities for the salad, use as much as you want.

Directions FOR PICKLED WATERMELON RIND

1. Cut watermelon rind into 2"x1" pieces with 1/2" of red flesh attached, peel of green skin.

2. Bring vinegar, water, sugar, salt, star anise and ginger to a boil, stirring until sugar is dissolved.

3. Add water melon and return to a boil, simmer for 1 minute.

4. Remove from heat and let cool for 1 hour at room temperature. Place in container and refrigerate.

Directions FOR BOILED PEANUT VINAIGRETTE

In a bowl mix together mustard, maple syrup and vinegar. Slowly add oil while whisking. Season to taste with salt and pepper. Stir in peanuts and chives

Directions FOR THE SALAD

1. Cut tomatoes into wedges, slices or however you like.

2. Slice watermelon pickles 1/8 inch thick.

3. Place all ingredients except vinaigrette and herbs into bowl. Add enough vinaigrette to coat, add basil and mint leaves, toss together. Check and adjust seasoning.

Enjoy!