Meat Salad with Boiled Pork (or Veal) and Fried Vegetables

Name: Meat Salad with Boiled Pork and Roasted Vegetables
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Cuisine: European
Ingredients: Pork or veal 0.5 kg; Sweet onion 1; Potatoes 1; Parsnip 1; Carrot 1; Green peas 3 tbsp (34 g); Parmesan 30 g; Pickled gherkins 6-8; Parsley 2-3 sprigs; Olive oil, salt, black pepper for the dressing; Olive oil, garlic, sugar for the vegetables; Salt, black pepper, bay leaf, allspice, cloves for the meat

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2 h

A salad is, above all, a cold dish: an appetizer made from all sorts of ingredients with a dressing. Since cut salad ingredients quickly release their juices, a salad is made right before serving.

The exception is probably layered and elaborate salads. Though sometimes you come across delicious salads of remarkably complex composition with an original presentation.

Salads can be made all year round from seasonal vegetables. A salad should whet the appetite and, as a rule, is served before the main course with a small glass of a strong drink.

This meat salad is made from fried and baked vegetables with herbs, and you can add baked potatoes. For the dressing you can use olive oil with a few additions, although many people prefer plain mayonnaise.

12 ingredientsTo the recipe

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Ingredients

2 servings

Pork or veal 0.5 kg
Sweet onion 1
Potatoes 1
Parsnip 1
Carrot 1
Green peas 3 tbsp
(34 g)
Parmesan 30 g
Pickled gherkins 6-8
Parsley 2-3 sprigs
Olive oil, salt, black pepper for the dressing
Olive oil, garlic, sugar for the vegetables
Salt, black pepper, bay leaf, allspice, cloves for the meat

Step-by-step recipe

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You don’t need to buy a lot of expensive or exotic ingredients to make a tasty meat salad. A piece of lean meat is enough, for example lean pork or a piece of young veal, whichever you like. What matters is that after boiling the meat is firm rather than tough and cuts into pieces without falling apart into fibers.
Usually, if you want a rich broth, the meat goes into cold water and, once it comes to a boil, is simmered until done. That way the meat cooks well and gives all its juices to the broth. For a meat salad the goal is the opposite: cook the meat so that all the juices stay inside and it cuts neatly into pieces. So bring 2 l of water to a boil and only then put in the whole piece of meat. When the foam stops forming, add 1-2 pinches of salt, a few black and allspice peppercorns, a bay leaf and 1-2 cloves. The spices make the meat very aromatic. By the way, after 10-15 minutes of cooking you can throw out the bay leaf. Or, even better, tie the spices in a little sachet beforehand and remove it from the broth.
Simmer the meat gently, covered, until fully cooked, then move it to a plate and cover with an upturned bowl. The meat should cool to room temperature. Cut it fairly coarsely, larger than all the other ingredients.
Boil frozen green peas in a small amount of water with 1 tsp of sugar (5 g) for 15 minutes.
Bake the potatoes in their skins in the oven or microwave until done. It is better to slightly overbake them so the skins wrinkle. Peel the cooled potatoes and cut them into cubes.
Peel the carrots and parsnip root. Cut the peeled vegetables into cubes the same size as the potatoes. Heat 2-3 tbsp of olive oil in a saucepan and fry 1-2 crushed garlic cloves in it. When the garlic changes color and flavors the oil, discard it.
Fry the diced carrot and parsnip in the oil over high heat, stirring constantly, until the vegetables are golden and tender. Transfer them to a large plate and let cool to room temperature.
Cut the pickled gherkins into small pieces.
For a meat appetizer, choose an onion that is not too sharp and not too big. Even half an onion will do. Cut the onion into short thin strips.
The salad should be made only from ingredients cooled to room temperature. In a deep bowl, combine the diced baked potatoes and the fried vegetables, carrot and parsnip.
Combine the vegetables and sliced meat in the bowl, add the green peas, and season lightly with salt and pepper.
In a small bowl, mix 2 tbsp of olive oil and 2-3 drops of balsamic vinegar. Season with black pepper, preferably freshly ground. Whisk the dressing with a fork and pour it over the dish. Gently toss everything together.
Arrange the meat salad on individual plates or, for a festive table, on a large platter of a suitable size. Sprinkle with very finely grated Parmesan.
Garnish with sprigs of fresh parsley and, if you like, pickled gherkins, or sprinkle with grated yolk of a hard-boiled egg.
If you like, make a spicy sour cream dressing with finely chopped gherkins, pepper and garlic. In the end, if you want, you can dress the meat salad with ordinary store-bought mayonnaise or make your own. It is up to you.
Serve the dish at room temperature, without chilling. This meat salad makes a great appetizer to go with an aperitif, and it is simply a tasty salad, especially with fresh bread.