Not a single meal is complete without salads, and they go with a bang as a daily independent dish. But if vegetable salads are designed to act as an appetizer or addition, then pork salads can perfectly satisfy hunger and become a decoration of any festive table.
Simple salad
To prepare the "Latvian" salad, you will need 150 g of pork pulp, 3 medium potatoes, 1 apple, 2 pickles, 60 g of herring, 2 hard eggs, 1 glass of sour cream, 1 tomato, a bunch of parsley, a bunch of green salad, as well as mustard, vinegar and horseradish to taste. Pork and potatoes are boiled until tender, cooled and diced, and then mixed with chopped boiled eggs and herring. The apples are peeled and seeds, cut, put to the previous components and mixed. To prepare the sauce, mix 150 g of sour cream with 40 g of horseradish, then add mustard and vinegar to taste and season the finished salad with it.
Pork salads can be garnished with chopped eggs, finely chopped fresh herbs, or vegetable wedges.
To prepare a spicy salad, you need to take 200 g of smoked pork, 200 g of Korean carrots, 100 g of mayonnaise and 1 onion. Pork meat is cut into strips, and the onion is cut into half rings, which are scalded with boiling water to remove bitterness (instead of onions, you can take white salad onions with a delicate taste). Then the onion and pork are mixed with Korean carrots and the salad is seasoned with mayonnaise - there is no need to salt it.
Festive salad
To prepare the festive Gourmet salad, you will need 150 g of boiled pork, 5 tbsp. l. broth from under it, 1 large fresh cucumber, 3 boiled chicken eggs, 1 bunch of dill, 1 tsp. cognac, 1 tsp. soy sauce, 150 g pistachios, 2 tbsp. olive oil and allspice (on the tip of a knife). First of all, prepare the sauce - mix 1 yolk with olive oil, broth, soy sauce, allspice and brandy. Then all the ingredients are whipped until smooth and set to infuse.
If desired, the chicken eggs in this recipe can be replaced with ten quail eggs, which are more useful.
The remaining eggs are boiled and a couple of flowers are cut out of the protein, and the yolk is cut into cubes. Pork and peeled cucumber are cut into the thinnest possible strips, and dill and pistachios are passed through a meat grinder. After that, lay out the first layer of pork salad and pour over it with the resulting sauce. Then put a layer of cucumber and a layer of chopped yolks - they are also poured with sauce. The top layer is a dill-pistachio mixture, decorated with protein flowers. The prepared salad is put in the refrigerator for an hour and served with a side dish or as an independent festive dish, which can become a table decoration.
