Hearty roast pork salad

Ingredients for 4 servings:

• 3 eggs, hard-boiled
• 350 g roast pork (cold cuts)
• 1 small can of corn
• 1 small can of onion(s) (shell onions)
• 250 g celery
• salt water
• salt and pepper
• ½ bunch chives
• 100 g salad cream
• 150 g yogurt
• 2 tbsp mustard, medium hot

Instructions

Working time approx. 45 minutes; Rest time approx. 30 minutes; Total time approx. 1 hour 15 minutes

Recycling leftovers

Cut the roast pork into thin strips. Drain the corn and shallots, reserving the juice from the shallots. Trim and wash the celery, reserving the young, green leaves for garnishing. Cut the celery into small cubes, add it to a little boiling salted water, and cook for about 5 minutes. Pour into a sieve and refresh under cold running water. Wash the chives, pat dry, and finely chop them. Mix together the salad cream, yogurt, mustard, chives, and about 5 tablespoons of the shallot stock. Season with salt and pepper. Peel and dice the eggs. Mix the meat, corn, celery, shallots, and eggs with the mustard cream. Cover and chill for at least 30 minutes. Season the salad again with mustard, salt, pepper, and a little more onion stock, if desired. Garnish with celery leaves.