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Ingredients
Green Salad with Pork Cheeks, Cucumber and Radish
- Ingredients
- 600 grams Pork cheek
- 1 onion
- 1 carrot
- 1 tsp Juniper berries
- 1 tsp peppercorns
- 1 bay leaf
- For the salad
- 200 grams new boiled potatoes (from the day before)
- 1 Cucumber
- 200 grams mixed Lettuce (such as oakleaf and radicchio)
- 4 Radish
- 1 white onion
- 1 Tbsp Horseradish
- 4 Tbsps apple cider vinegar
- 6 Tbsps sunflower oil
- 1 pinch sugar
- salt
- freshly ground peppers
- also
- 3 Tbsps apple sauce
- 150 grams Pastry flour
- 200 milliliters dry white wine
- 2 eggs
- 1 pinch salt
- Pastry flour (to coat)
- Fat (for sautéing)
Rinse the pork and pat dry. The onion and carrot peel and coarsely chop. In a saucepan bring 1.5 liters (approximately 6 cups) of water to a boil along with the spices. Add the pork cheeks to the pan, reduce to a simmer and cook just until tender, about 1.5 hours. Lift the pork from the broth and let cool.
For the salad: Thinly slice the potatoes. Rinse the cucumber and thinly slice. Rinse the lettuce, clean, drain and pluck small. Rinse, clean and shred the radishes. Peel the onion and cut into rings.
For the dressing: In a bowl, mix the horseradish with the applesauce and vinegar. Whisk in the oil and season with a pinch of sugar, the salt and pepper.
Mix the flour with the white wine, stir in the eggs and salt and whisk until smooth. Let stand 10 minutes.Te dough should be viscous, add a little wine if necessary.
Cut the cheeks into bite-sized cubes and coat with flour. Heat the oil in a skillet. Working in batches, drag the pork through the batter and saute until golden brown 2-3 minutes. Drain on paper towels.
Arrange all salad ingredients on plates. Spread some apple-horseradish on top and drizzle with the dressing.
Serve.