John Myers
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Roast Pork – Leftover Salad
The perfect roast pork – leftover salad recipe with a picture and simple step-by-step instructions.
Roast pork – leftover salad
- Roast pork cold cuts (leftovers)
- 1 Shallot
- 2 Spice Pickles
- 2 Herb vinegar
- 2 Mustard
- 2 Water
- 2 Salt, gourmet pepper, raw cane sugar
- 1 Physalis (Cape gooseberry)
- 1 Parsley
- 1 Leaflets Basil
Roast pork – leftover salad
- Place the remaining pork roast slices in a deep plate. Peel the shallot and finely slice it into thin slices. Cut the pickles into thin strips. Add both to the roast pork slices. Take a small potty and add the vinegar, water, salt, pepper and mustard there.
- Stir and mix in the rapeseed oil. Pour the marinade onto the salad ingredients. Mix once and let stand for 20 minutes so that it permeates. Finally, sprinkle with cut parsley, basil leaf and decorate with a physalis (Cape gooseberry) in the middle.
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