Active Time

　　10 min

　　Total Time

　　1 1/4 hr

　　Be sure to sample "forest greens" if you find them on a menu in Copenhagen—this term is not just a flight of fancy. The greens on offer there are pristine wild lettuces, herbs, and grasses growing in the mountains and on the forest floor. Since most of us don't have the opportunity to forage forest greens, we made this salad with a tangle of microgreens, which work nicely. The vinaigrette nods to the Scandinavian love for curry, but it truly plays up the flavors of the pork and potatoes as well, so feel free to drizzle it all over the plate.

　　

Ingredients

Makes 6 servings

　　4 teaspoons curry powder (preferably Madras)

　　2 teaspoons water

　　1/2 cup canola oil

　　2 tablespoons cider vinegar

　　1/2 teaspoon minced garlic

　　Scant 1/2 teaspoon salt

　　1/4 teaspoon black pepper

　　6 cups microgreens (1/4 pound)

　　

Step 1

Stir together curry powder and water in a small bowl to make a paste. Let stand 5 minutes, then stir in oil and let stand, stirring occasionally, 1 hour.

　　

Step 2

Pour curry oil through a paper-towel-lined sieve into a small cup, discarding any solids.

　　

Step 3

Whisk together vinegar, garlic, salt, and pepper, then add curry oil, whisking until combined.

　　

Step 4

Divide greens among plates (with pork and potatoes, if serving) and drizzle with some dressing.

　　Cooks' notes:

　　•In place of the microgreens, you can use any tender or crisp types of lettuce, preferably small.

　　•Curry oil can be made 4 days ahead and chilled, covered.

　　•Vinaigrette can be made 1 day ahead and chilled, covered.