- 8 slices pork loin (3½ ounces each), cut ½ inch thick, or 8 boneless pork chops
- Garlic Oil
- Salt and freshly ground pepper
- 4 small heads lollo rossa lettuce (baby red leaf)
- Chopped parsley
- 1 pound shiitake mushrooms, cleaned, stems removed and discarded
- ½ cup olive oil
- 3 large celery roots, peeled and julienned (6 to 7 cups)
- 4 cups fresh or frozen white or yellow corn
- ½ cup diced Marinated Sun-Dried Tomatoes
- 6 tablespoons chopped Italian parsley
- Salt and freshly ground pepper
- Slice the mushrooms into ¼-inch strips. Heat the oil in a large skillet. Sauté the celery roots and mushrooms for 5 minutes. Stir in the corn and tomatoes and cook until the corn is warmed through, 1 to 2 minutes. Stir in the parsley and season with salt and pepper to taste. Keep warm or, if you prefer, let come to room temperature.
- Brush both sides of the pork with Garlic Oil and sprinkle with salt and pepper. Grill over medium-hot coals for 3 to 4 minutes per side, or until cooked through.
- Separate the leaves of each head of lettuce and arrange into a cup shape on one side of each plate. Fill the lettuce with the corn salad and sprinkle with a little chopped parsley. Place the pork slices next to the salad and serve.