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Crackling Salad with Creamy Basil Pesto Dressing
Crackling Salad with Creamy Basil Pesto Dressing

Oven-baked pork rinds add a #JustDelicious crunch to this crisp salad!

Prep Time: 15 min
Cook Time: 15 min
Total Time: 30 min
Serves: 4



Crackling Salad



cooked or leftover Eskort Pork or Kassler Chops, rind only

1 head

butter lettuce

2 handfuls

baby spinach


ripe tomatoes, cut into quarters


salt and pepper, to taste

250 ml (1 C)

mozzarella, torn into pieces

Creamy Basil Pesto Dressing


60 ml (¼ C)

basil pesto

60 ml (¼ C)


60 ml (¼ C)



lemon, juice


Crackling Salad

  • Preheat the oven to 220°C.

  • Place the chop rinds on a lined baking sheet and bake for 10 - 15 minutes.

  • Remove from the oven and add the tomatoes.

  • Season with salt and pepper and bake for a further 5 minutes.

  • Wash the butter lettuce and baby spinach, then add to a salad bowl.

  • Add the rinds and tomatoes to the leaves and toss well.

Creamy Basil Pesto Dressing

  • In a small mixing bowl, combine the pesto, lemon juice, yoghurt and mayonnaise.


  • Serve the salad topped with mozzarella chunks and drizzled with creamy basil pesto dressing.


  • This recipe contains nuts and dairy (lactose).


  • Yoghurt (lactose): Use unflavoured coconut yoghurt.

  • Mozzarella (lactose): Use vegan mozzarella or your preferred non-dairy cheese.

  • Basil Pesto (nuts): Make your own nut-free basil pesto by blending 250 ml (1 C) fresh basil, 180 ml (¾ C) extra-virgin olive oil, 125 ml (½ C) grated pecorino Romano cheese and 60 ml (¼ C) roasted, salted sunflower seeds together until smooth.

Recipe Meal Types: - Salads - Lunch
The following product can be used with this recipe:
Available at Eskort Butcheries

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