Pork & Apple Salad for Two

A smart way to turn leftover cooked pork (or chicken) into an elegant lunch for two. Cubed meat tossed with thinly sliced red apple, seedless grapes, and toasted almonds, all dressed in a curried mayonnaise with a touch of soy sauce.

The curry-soy dressing is the thread that ties these ingredients together. Curry powder adds warmth, soy sauce brings a savory depth, and the mayonnaise binds it all into a creamy coating. It’s a light dressing, not a heavy smother, so the fruit and nut textures still come through.

Toasting the almonds before adding them is worth the extra step. Raw almonds are bland and soft; toasted almonds are crunchy, fragrant, and nutty. They hold their crunch even after chilling, adding a snap to every bite.

Chef Tips

• Coat the apple slices in lemon juice immediately after cutting. This prevents browning and adds a subtle tartness that complements the curry dressing.
• Use a crisp, red-skinned apple. The skin adds color and the firm flesh holds up in the salad without going mushy. Leave the skin on for texture.
• Pressing the salad into a bowl and chilling for 15 minutes before unmolding onto greens gives a neat, dome-shaped presentation for a more polished look.
• This salad works equally well with chicken, making it a great use for rotisserie leftovers.

Variations

• Waldorf-style: Add diced celery and swap the grapes for dried cranberries for a crunchier, more tart version.
• Thai-inspired: Replace the curry mayo with a dressing of lime juice, fish sauce, and a pinch of sugar for a lighter, brighter take.