John Myers
Colorful Meadow Salad with Bentheim Pork Cheeks and Baguette
The perfect colorful meadow salad with bentheim pork cheeks and baguette recipe with a picture and simple step-by-step instructions.
For the salad:
- 12 Pc. Cherry tomatoes
- 1 Pc. Clove of garlic
- Olive oil
- 1 tbsp Sugar
- 1 Bd Arugula
- 150 g Wild herbs Salad
- 1 Pc. Radicchio
- 2 Pc. Mini romaine lettuce
- 2 tbsp Pomegranate seeds
For the dressing:
- 1 Pc. Onion white
- 2 Stalk Fresh smooth parsley
- 1 Stalk Coriander
- 2 Pc. Spring onion
- 1 tbsp Mustard grainy
- Juice of one lemon
- 100 ml Rapeseed oil
- 1 tbsp Sesame oil
- 1 tsp Tabasco green
- 1 tsp Soy sauce
- Salt
- Pepper
- Sugar
For the pork cheek:
- 6 Pc. Bentheim pork cheeks
- Salt
- Pepper
- 6 Pc. Rosemary sprigs
- 2 Stalk Fresh smooth parsley
- Vegetable oil
- 80 g Butter
- 30 g Breadcrumbs
For the baguette:
- 500 g Flour
- 350 ml Water
- 0,5 cube Yeast
- 1 tsp Sugar
- 1 tsp Salt
- 1 tsp Oregano
- 50 g Sun-Dried tomatoes
- 2 tbsp Parmesan
Baguette:
- Mix the salt, sugar and yeast with the water, stir the mixture until the yeast has dissolved. Let stand for about 20 minutes. Stir the now bubbly mixture again. Chop the tomatoes very finely.
- Now switch off the oven, put the dough in a bowl and cover it with a warm, damp towel, place in the oven and let rise for about 1 ½ hours.
- The volume of the dough should double significantly. Then knead the dough vigorously again. Preheat the oven to 240 ° C and shape the dough into a 40 centimeter baguette and place it diagonally on a baking sheet.
Salad:
- For the salad, wash the tomatoes, pat dry and cut in half. Heat olive oil in a small pan.
Pork cheek:
- Season the pork cheeks with salt and pepper. Then wash the rosemary and parsley and shake dry.
- Then cook in the oven for about 10 minutes. Mix the rosemary needles with breadcrumbs and parsley.
Dressing:
- For the dressing, peel and finely dice the onion. Wash the herbs and spring onions and shake dry. Cut the spring onion into thin rings and finely chop the herbs.
- Mix the lemon juice with the mustard, sesame and rapeseed oil, soy sauce and Tabasco. Then mix everything together and season with salt, pepper and sugar.
Serving:
- Mix the salad with the tomatoes and the dressing. Distribute in the middle of six plates and place a pork cheek cut open in the middle and decorate with a mixture of crumbs and herbs. A fruity red wine can be served with it.
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