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This delicious salad actually originated unscheduled. After dinner I had some leftovers of pork tenderloin – about one serving. Not enough for the whole family, so I decided to process it into an autumn salad. The result is truly excellent.
Preparation time 30 minutes
INGREDIENTS .. 4 pers
- leftovers of prepared pork tenderloin
- 300 g Brussels sprouts, blanched
- 1 kg boiled mini potatoes
- 200 g dandelion salad
- 250 g boiled chestnuts
- 1 tbsp of Dijon mustard
- olive oil
- walnut oil
- juice of half lemon
- salt & pepper
PREPARATION
Boil the potatoes, drain, cool and peel them.
In the meantime, add in boiling salted water and the sprouts and let them blanch 5 minutes. Strain them and put the sprouts in a bowl with ice cold water to keep their color. After cooling, cut the florets in half and place in a bowl.
Cut the bacon into thin strips and fry until crispy. Add them to the bowl with the sprouts and also add the cooked chestnuts with. Cut peeled potatoes into slices and add to the bowl along with the chopped spring onion. Cut the remains of pork expand into strips of about 5-7 mm. Add them to the rest of the ingredients. Eventually also add the lettuce at.
In another bowl mix together olive and walnut oil, mustard, lemon juice and balsamic vinegar. Season with salt and pepper, mix well and pour over the prepared salad in the bowl.
Mix well with a glass of chilled through and serve cider.
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