So my mom visited us on Mother's day, My wife works for FTD in the IT department so she was pretty busy at work and we couldn't go to my mom's house. I for one hate going to brunch/lunch on Mother's day, mostly from the memory of waiting tables then cooking in a restaurant on that day. I rather enjoy cooking at home anyway I made a Citrus Glazed Pork Tenderloin, Cheesy Grilled Potatoes, and Grilled Radicchio. The meal started with a Mango Jicama Slaw served on top of Butter Lettuce, you can see the picture.
The Slaw contains:
2 Oranges segmented
1/2 a Red Onion diced
2 Mango's julienned
1/4 pound Jicama julienned
Orange Juice and a splash of Tequila
Early that day I peeled and segmented the Oranges diced the Red Onion and added the Mangos and Jicama. I grated two cloves of garlic on a micro grater then grated the zest of one lime being careful not to get too much of the white in the slaw. I chopped the Cilantro added the OJ, just a bit a Tequila and a pinch of Salt and Pepper. I let this sit for about three hours, about as long as the Tenderloin marinated. After I put the rest of lunch on the grill I broke up one head of Butter Lettuce, put the slaw on the plates and topped with just a bit of Chopped Cilantro. I served it with a Citrus Vinaigrette.
I made that with:
1/2 Cup OJ
1/2 Cup Olive Oil
Juice from 2 limes
Zest from one lime
about 1/2 teaspoon of Dijon mustard to bind it
I put that in a blender and emulsified and served that on the side. The Vinaigrette worked well as a dressing for the Salad/Slaw or as a light sauce for the Pork Tenderloin.