Cesar salad with barbecue skewers

Name: Cesar salad with barbecue skewers
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 50 g Almond slivers; 2 Eggs (size M); 400 g waxy potatoes; 4 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp freshly ground pepper; 1 small clove of garlic; 50 g Parmesan cheese; 25 ml Oil; 1/2 TEASPOON medium hot mustard; 25 ml Milk; 50 g Schmand; 1 TEASPOON Worcestershire sauce; 800 g Pork tenderloin; 16 discs Bacon (à approx. 10 g); 16 small twigs rosemary; 8 TABLESPOONS Barbecue sauce; 4 Romaine lettuce hearts (approx. 200 g each); 8 wooden skewers

AUTHOR
Reed Chan

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

50 g Almond slivers
2 Eggs (size M)
400 g waxy potatoes
4 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp freshly ground pepper
1 small clove of garlic
50 g Parmesan cheese
25 ml Oil
1/2 TEASPOON medium hot mustard
25 ml Milk
50 g Schmand
1 TEASPOON Worcestershire sauce
800 g Pork tenderloin
16 discs Bacon (à approx. 10 g)
16 small twigs rosemary
8 TABLESPOONS Barbecue sauce
4 Romaine lettuce hearts (approx. 200 g each)
8 wooden skewers

Directions

1
Roast the almonds in a pan without fat until golden brown. Let them cool down on a flat plate. Boil eggs in boiling water for about 10 minutes until hard. In the meantime peel potatoes and cut them into cubes.
2
Heat the oil in a coated pan. Fry the potato cubes for 4-5 minutes while turning them over. Season with salt and pepper. Drain on kitchen paper. Drain eggs and rinse with cold water.
3
For the dressing, peel and finely chop the garlic. Grate approx. 1 tbsp. cheese finely and puree it finely with garlic, oil, mustard, milk, sour cream and Worcestershire sauce. Season to taste with salt and pepper.
4
Dab the meat dry and cut into approx. 24 slices (each weighing approx. 30 g). Roll up bacon into small rolls. Wash the rosemary and shake dry. Put 3 slices of meat alternately with the bacon rolls on 8 watered wooden skewers.
5
Push 2 rosemary twigs on each skewer between meat and bacon. Season meat skewers with salt, spread with barbecue sauce and grill on the hot grill for about 8 minutes while turning.
6
In the meantime, clean and wash the lettuce, spin-dry it and pluck it roughly. Peel the eggs and cut into slices. Arrange salad with skewers on a plate, drizzle with dressing. Break the remaining Parmesan cheese into fine pieces and spread on the salad with potatoes, eggs and almonds.