Autumn cabbage salad with vinegar-cooked pork belly
- 30 Min.
- Mild
A really tasty cabbage salad with lots of fresh vegetables, topped with smoked and sweet pork belly and crunchy roasted almonds.
Tarvitset
Annokset
| Salad |
|---|
| 1 kpl suippokaalia |
| 2 kpl salottisipulia |
| 3 kpl porkkanoita |
| 0.5 kpl kesäkurpitsaa |
| 300 g herkkusieniä |
| 1 kpl omena |
| 1 ruukku persiljaa |
| Vinegar-cooked pork belly |
|---|
| 300 g porsaankylkeä |
| 1 dl balsamiviinietikka |
| Dressing |
|---|
| 1 dl rypsiöljyä |
| 1.5 rkl Dijon sinappi |
| 3 rkl sitruunamehua |
| 2 tl Santa Maria Chili Paste |
| 1 tl Santa Maria Tellicherry Black Pepper |
| 1 tl suolaa |
| Topping |
|---|
| 2 dl paahdettua mantelia |
Tee näin
Salad
- Slice the pointed cabbage and the shallots on a thinly, preferably with a mandolin.
- Slice carrots and zucchini thin with a potato peeler.
Cut the mushrooms into quarters and fry in a hot frying pan with butter. Add salt to taste. - Great the apple and mix all vegetables with finely chopped parsley on a large dish.
Vinegar-cooked pork belly
- Dice the smoked pork belly and fry in a hot pan until it gets a nice colour.
- Add balsamic vinegar and let it boil in while stirring.
Dressing
- Mix rapeseed oil, dijon mustard, lemon juice, chilli paste, black pepper and salt in a bowl and stir properly.
- Mix the dressing with the salad.
Topping
- Oven roast almonds at 150 ° C until they have a smooth color. Allow to cool and shop coarsly.
- Top the salad with pork belly and roasted almonds.
Tip! Top the salad with some extra fresh herbs, cress or ruccola.
Gustav Paulig Ab ∙ Satamakaari 20 ∙ PL 15 ∙ 00980 Helsinki ∙ Puhelinvaihde: 09 319 81