Autumn cabbage salad with vinegar-cooked pork belly
- 30 Mins
- Mild
A really tasty cabbage salad with lots of fresh vegetables, topped with smoked and sweet pork belly and crunchy roasted almonds.
What to shop
Serves {0} portions
Salad |
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1 pc pointed cabbage |
2 pcs shallots |
3 pcs carrots |
0.5 pc zucchini |
300 g mushrooms |
1 pc apple |
1 pot parsley |
Vinegar-cooked pork belly |
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300 g smoked pork belly |
1 dl balsamic vinegar |
Dressing |
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1 dl rapeseed oil |
1.5 tbsp dijon mustard |
3 tbsp lemon juice |
2 tsp Santa Maria Chili Paste |
1 tsp Santa Maria Tellicherry Black Pepper |
1 tsp salt |
Topping |
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2 dl roasted almonds |
How to prepare
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.