Smoked Pork Belly and Mozzarella Salad

My daily meals include all manner of vegetables in different colors and shapes. When the
summer heat is in full swing, salads make the best side dishes.

A satisfying green salad is a nice complement to many grilled dishes, or makes a great
starter while the coals are heating up. Eating different types of green leaves is a very simple
way for us to take in a lot of important vitamins.

Good fats and proteins are present in the mozzarella and hot-smoked pork belly. I often add some fruit for an extra touch of flavor to my salads, but this one works even for those of us following the strictest LCHF regimen.

Green Lettuce with Asparagus, Mini Mozzarellas Balls, and Smoked Pork
Belly
• 4–5 thin slices of smoked pork belly
• 1 bunch tender, green asparagus
• 1 package mini mozzarella balls
• 4-inch (10-cm) piece of leek
• 8 cherry tomatoes
• 1 head green lettuce (Lollo Bianco, Lollo Rosso, or romaine lettuce work well)
• ½ bunch of basil
• 3 tablespoons of mild-flavored olive oil
• 1 tablespoon apple cider vinegar

Cut the pork belly into very thin strips and place them in a cold frying pan. Turn the heat
to high. Brown the strips until they’re really sizzling. Remove the pan from the heat and let
cool.

Snap off the woody ends of the asparagus and boil in salted water for about 3–4 minutes.
Drain and rinse in ice-cold water to stop the cooking. Drain thoroughly, and then cut on
the diagonal in strips of 1 inch (3 cm).

Set the mozzarella in a colander to drain. Rinse and julienne the leek, and cut the tomatoes into quarters.

Line the edge of a salad bowl with pretty lettuce leaves taken from the heart of the lettuce.
Shred the rest into smaller pieces and place inside the bowl, alternating with basil leaves,
tomatoes, asparagus, mozzarella, pork strips, and leek.

Garnish with a few nice asparagus tips. Sprinkle with pork strips and basil leaves. Drizzle
on some mild olive oil and vinegar right before serving.

Article Source: Low Carb High Fat Barbecue by Birgitta Hoglund

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Cucumber Boats with Cream Cheese and Smoked Mussels

Smoked mussels make perfect appetizers to pair with a before-dinner drink. They’re very
quick and easy to prepare. You can get them ready and store them in the refrigerator
under plastic wrap until your guests to arrive.

I have chosen a creamy, organic, fresh cream cheese from Castello, as it is easily piped on
to the cucumber boats.

You can also make your own cream cheese—it’s very simple to do. You’ll find my recipe
for cream cheese on page 60.

Cucumber Boats with Cream Cheese and Smoked Mussels
• 1 cucumber, preferably hothouse
• 1 tub of organic cream cheese (or homemade cream cheese)
• 1 can of smoked mussels
• parsley for garnish

Cut the cucumber in half length-wise. Scrape out the seeds with a spoon. Cut the
cucumber into inch- or inch-and-a-half-long pieces. Take a small slice off the rounded
side on the back of the cucumber piece to make it stable on a platter.

Place the cream cheese in a bowl and whip it with an electric beater until soft and airy. Fill
a piping bag fitted with a wide tip. Pipe a rosette of cheese into the hollow side of the
cucumber piece.

If you don’t have a piping bag, make small eggs of cheese by using a teaspoon dipped in
warm water. Leave the mussels to drain in a sieve, and then place one atop each cucumber
boat. Garnish with a small sprig of parsley.

Article Source: Low Carb High Fat Barbecue by Birgitta Hoglund

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