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A fresh and healthy twist on the Caesar salad with flavourful mustard glazed pork.
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Cooking tools:
- Griddle
- Grill
- Chef's knife
- Paring knife
- Cutting board
- Mixing bowl
- Pastry brush
- Grater
- Measuring spoon
Ingredients
- 4 lean pork escalopes or loin steaks (trimmed of any fat)
- 1 tbsp Dijon mustard
- 1 tbsp extra-virgin olive oil
- juice of ¼ lemon
- 1 tsp Worcestershire sauce
- 3 tbsp low-fat natural yogurt
- 50g parmesan cheese, finely grated
- 2 apples, unpeeled, cored and thinly sliced
- 2 baby romaine lettuces (about 300g/11oz), leaves separated and large ones roughly torn
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