You are here

Charcuterie Salad

21st.Century.Chef's picture
Ingredients
  Cooked well marbled pork 1 Pound, trimmed of all fat and cut into thin sticks
  Light olive oil 1⁄4 Cup (4 tbs)
  Spanish sherry wine vinegar 1⁄4 Cup (4 tbs)
  Cornichons 6 , cut julienne
  Green onions 2 , minced
  Shallot 1 Large, minced
  New potatoes 1 Pound
  Wine vinegar 1⁄4 Cup (4 tbs)
  Light olive oil 3 Tablespoon
  Sweet red onion 3 Tablespoon, minced
  Dijon mustard 1 Teaspoon
  Freshly ground pepper To Taste
  Romaine head 1 Large
  Julienned roasted sweet red peppers 1 Cup (16 tbs)
  Green onions 2 , cut into very thin 2 inch strips
  Capers 1 Tablespoon, rinsed and drained
  Salt To Taste
Directions

Combine pork, oil.
Sherry vinegar, cornichons, minced green onion and shallot in medium bowl and toss ingredients gently.
Cover mixture and refrigerate 1 to 2 days.
Boil potatoes in large saucepan in water to cover until tender.
Drain well.
Return to hot pan and place over heat to dry, shaking pan constantly.
Let stand until cool enough to handle, then peel and cut into medium dice.
Combine potatoes, wine vinegar oil, red onion, mustard, salt and pepper in another bowl and toss lightly
Cover and refrigerate overnight.
To serve, arrange lettuce leaves on large platter; leaving center almost empty
Add peppers to pork mixture and toss well.
Taste and season with salt and pepper.
Arrange potato salad over lettuce in shallow ring and sprinkle with green onion.
Mound pork in center; top with capers.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Side Dish
Method: 
Boiled
Servings: 
14

Rate It

Your rating: None
4.253125
Average: 4.3 (16 votes)