Pork Salad with Mustard-Soy Sauce

Leftover pork loin gets a second life in this composed salad that feels more bistro than brown-bag. Thick slices of room-temperature pork ring a bed of mixed greens alongside sliced red bell pepper, all drizzled with a vinaigrette that punches well above its weight.

The dressing is where this salad gets interesting. Dijon mustard, soy sauce, fresh lemon juice, white wine vinegar, and olive oil combine into a salty, sharp, tangy vinaigrette with an almost Asian-French crossover quality. The soy sauce adds umami depth that plain mustard vinaigrettes lack.

This is a “clean out the fridge” kind of meal. The recipe suggests adding hard-boiled eggs, anchovies, olives, grapes, celery, or cooked vegetables, whatever you have on hand. Serve it with warm toast triangles for something to drag through the extra dressing pooling on the plate.

Pro Tips

• Bring the pork to room temperature. Cold sliced pork straight from the fridge tastes flat and has a waxy texture. Letting it sit out for 20 minutes opens up the flavor.
• Whisk the mustard and soy together first before adding the oil. Mustard acts as an emulsifier and keeps the vinaigrette from separating on the plate.
• Slice the peppers thick. Thin strips wilt and get lost in the greens. Thick slabs hold their crunch and give the salad substance.
• Don’t overdress. Drizzle lightly, then pass extra dressing at the table. Soggy greens ruin the contrast between crisp leaves and tender pork.

Variations

• Chicken version: Swap the pork for sliced grilled or roasted chicken breast.
• Asian spin: Add sliced cucumbers, cilantro, and toasted sesame seeds. Increase the soy sauce to a full tablespoon.
• Winter salad: Replace mixed greens with bitter radicchio and frisée for a heartier base that holds up to the bold dressing.