To fully embrace the summer season, nothing beats a nourishing, refreshing salad to boost your energy. With its exceptional tenderness and refined taste, the pork capicola steak shines as the star protein in your summer salads.
Versatile and full of character, this pork cut pairs perfectly with the season’s standout flavors: crunchy nuts, vibrant fruits, fresh vegetables… That’s why we’re bringing you two reinvented classics—Caesar and Cobb salads—alongside a brand-new creation: coleslaw with grilled peaches and almonds.
Master the perfect BBQ grilling of your pork capicola steak :
- Preheat the BBQ to 260°C (500°F) on medium heat. Season the steaks with salt and pepper. On a well-oiled grill, cook over direct heat for 10 to 12 minutes, turning frequently.
- Check the internal temperature with a thermometer and ensure it reaches 65°C (150°F). Avoid overcooking, as it may dry out the meat.
- Remove from heat and let rest for 5 minutes before slicing or serving.
- Serve with the salad of your choice!
These combinations are sure to impress and inspire!
Grilled Pork Capicola Steak with Coleslaw, Grilled Peaches, and Almonds
Portions : 4
Preparation time : 15 minutes
Cooking time : 10 to 12 minutes
Ingredients :
- 4 Olymel pork capicola steaks
Coleslaw with Grilled Peaches and Almonds:
- ½ green or red cabbage (or a mix of both)
- 2 ripe peaches
- 50 g toasted sliced almonds
- 1 grated carrot
- 1 thinly sliced red onion
- A few chopped mint leaves
Dressing:
- 3 tbsp olive oil
- 1 tbsp balsamic or apple cider vinegar
- 1 tbsp honey
- 1 tsp Dijon mustard
- Salt and pepper to taste
Instructions :
Coleslaw:
- Thinly slice the cabbage and place it in a large bowl. Add the grated carrot, red onion, and chopped mint.
- Cut the peaches into wedges and grill them in a hot skillet (or on the barbecue) for a few minutes until slightly caramelized.
- In a separate bowl, whisk together all the dressing ingredients. Set aside.
- Add the grilled peaches and toasted almonds to the cabbage mixture. Pour the dressing over the salad, mix well and serve with the pork capicola steaks.
Grilled Pork Capicola Steak and Caesar Salad
Portions : 2
Preparation time : 10 minutes
Cooking time : 10 to 12 minutes
Ingredients :
- 2 Olymel pork capicola steaks
- 4 cups romaine lettuce (or 1 whole head)
- 2 slices of sandwich bread (or bread of your choice) for croutons
- 1 tbsp butter or olive oil
- ¼ cup cooked bacon, roughly chopped
- 2 tbsp shaved or grated Parmesan cheese
- Caesar dressing (store-bought or homemade)
Homemade Caesar Dressing:
- 1 egg yolk
- 2 cloves garlic, minced
- 1 tbsp Dijon mustard
- 3 tbsp canola oil
- 2 tbsp grated Parmesan cheese
- 1 tbsp white wine vinegar
- A few drops of Worcestershire sauce
- Salt and pepper to taste
Instructions :
Salad:
- Prepare the croutons: cut the bread into small cubes. Melt the butter or heat the olive oil in a skillet, then add the bread cubes and toast until golden and crispy. Set aside.
- Prepare the homemade Caesar dressing: in a small bowl, mix the egg yolk, garlic, mustard, vinegar, and Worcestershire sauce. Slowly whisk in the oil to emulsify.
- Stir in the grated Parmesan, then season with salt and pepper.
- Assemble the salad: wash and chop the lettuce, then place it in a large bowl. Add the croutons and Caesar dressing. Toss gently to combine. Divide between two serving plates.
To serve: Sprinkle with Parmesan and top with the grilled steak slices.
Cobb Salad with Grilled Pork Capicola Steak
Portions: 2
Preparation time : 10 minutes
Cooking time : 10 to 12 minutes
Ingredients :
- 2 Olymel pork capicola steaks
- 4 cups chopped lettuce (romaine or iceberg)
- 1 avocado, sliced
- 2 hard-boiled eggs, quartered
- ½ cup corn kernels
- ½ small red onion, thinly sliced
- 200 g cherry tomatoes, halved
- 100 g crumbled blue cheese or shredded cheddar
- ½ cup cooked and crumbled Olymel bacon
- 6 tbsp ranch dressing
- Salt and pepper to taste
Instructions :
Salad:
- On a large oval platter, lay the chopped lettuce as a base. Arrange the grilled capicola steak slices, hard-boiled eggs, avocado, red onion, corn, cherry tomatoes, crumbled blue cheese, and bacon evenly over the lettuce.
- Drizzle with ranch dressing and top with the grilled steak slices.