|Cooked well marbled pork||1 Pound, trimmed of all fat and cut into thin sticks|
|Light olive oil||1⁄4 Cup (4 tbs)|
|Spanish sherry wine vinegar||1⁄4 Cup (4 tbs)|
|Cornichons||6 , cut julienne|
|Green onions||2 , minced|
|Shallot||1 Large, minced|
|New potatoes||1 Pound|
|Wine vinegar||1⁄4 Cup (4 tbs)|
|Light olive oil||3 Tablespoon|
|Sweet red onion||3 Tablespoon, minced|
|Dijon mustard||1 Teaspoon|
|Freshly ground pepper||To Taste|
|Romaine head||1 Large|
|Julienned roasted sweet red peppers||1 Cup (16 tbs)|
|Green onions||2 , cut into very thin 2 inch strips|
|Capers||1 Tablespoon, rinsed and drained|
Combine pork, oil.
Sherry vinegar, cornichons, minced green onion and shallot in medium bowl and toss ingredients gently.
Cover mixture and refrigerate 1 to 2 days.
Boil potatoes in large saucepan in water to cover until tender.
Return to hot pan and place over heat to dry, shaking pan constantly.
Let stand until cool enough to handle, then peel and cut into medium dice.
Combine potatoes, wine vinegar oil, red onion, mustard, salt and pepper in another bowl and toss lightly
Cover and refrigerate overnight.
To serve, arrange lettuce leaves on large platter; leaving center almost empty
Add peppers to pork mixture and toss well.
Taste and season with salt and pepper.
Arrange potato salad over lettuce in shallow ring and sprinkle with green onion.
Mound pork in center; top with capers.