Roast pork and winter vegetable salad | Gourmet Traveller

Ingredients

• 2 4-cutlet pork racks (about 1.1kg each), fat scored
• 40 gm (1/3 cup) sea salt flakes
• 120 ml cider vinegar
• 2 tsp ground fennel seeds
• 120 ml olive oil
• 200 ml dry apple cider
• 500 ml (2 cups) chicken stock
• 2 bunches Dutch carrots (about 24), scrubbed
• 800 gm kipfler potatoes, scrubbed and halved
• 2 garlic heads, cloves separated
• 2 tbsp rosemary leaves
• 500 gm cauliflower (about ½), cut into large florets
• 2 radicchio, leaves separated and coarsely torn
• 1 cup coarsely torn flat-leaf parsley
• 2 tsp Dijon mustard