Autumn cabbage salad with vinegar-cooked pork belly
- 30 Minuten
- Mild
A really tasty cabbage salad with lots of fresh vegetables, topped with smoked and sweet pork belly and crunchy roasted almonds.
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Aantal porties
| Salad |
|---|
| 1 stuk spitskool |
| 2 stuks sjalotjes |
| 3 stuks wortel |
| 0.5 stuk courgette |
| 300 g champignons |
| 1 stuk appel |
| 1 potje peterselie |
| Vinegar-cooked pork belly |
|---|
| 300 g rökt sidfläsk |
| 1 dl witte balsamico azijn |
| Dressing |
|---|
| 1 dl koolzaadolie |
| 1.5 el dijon mosterd |
| 3 el citroensap |
| 2 tl Santa Maria Chili Pasta |
| 1 tl Santa Maria Tellicherry Black Pepper |
| 1 tl zout |
| Topping |
|---|
| 2 dl rostad mandel |
Hoe bereiden
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.
Santa Maria Belgie ∙ Sallandhaven 2∙ 3433 PS Nieuwegein ∙ Nederland ∙ Tel: +31 30 6023490