Usuba
Pork Salad with Horseradish and Pickled Cucumbers
A hearty meat salad with crispy croutons, walnuts, and sharp horseradish. Potatoes and eggs add density to the salad, pickled cucumbers provide tartness, while fresh herbs and mayonnaise bring all the components together into a harmonious dish.
- Total
- 40 min
- Standard serving
- 322.5 g
Ingredients
Total 12
Instructions
- 1
Step 1
Boil potatoes in their skins, then peel and cut into cubes of 0.5×0.5 cm.
- 2
Step 2
Boil the egg hard, peel it and cut into cubes of the same size.
- 3
Step 3
Boil the pork in salted water with pepper and bay leaf, then cut into 1×1 cm cubes.
- 4
Step 4
Cut pickled cucumbers into cubes of 0.5×0.5 cm.
- 5
Step 5
Toast the walnuts in a hot skillet. Divide into two equal parts: chop one part, leave the other whole.
- 6
Step 6
Finely chop the green onions and parsley.
- 7
Step 7
In a bowl, mix potatoes, egg, meat and cucumbers. Add croutons, chopped nuts, grated horseradish and herbs.
- 8
Step 8
Dress the salad with mayonnaise, salt and pepper to taste. Arrange whole nuts on top.
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