Garden salad with neck steaks from the tin

Name: Garden salad with neck steaks from the tin
Cook time: 1 h
Total time: 1 h
Yield: 6
Ingredients: 10 TABLESPOONS Oil; 6–8 Pork neck steaks (approx. 150 g each); 80 g medium hot mustard; 7-10 Tbsp coarse pepper from the mill; 7-10 Tbsp Salt; 1 collar Radishes (net 150-200 g); 200 g Carrots; 200 g Mushrooms; 500–600 g mixed green salads; 1 collar Chives; 3 (approx. 120 ml lemon juice) Lemons; 600 g ripened cream; 3 TABLESPOONS + 1 teaspoon sugar; 1 Beet Cress

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 6

10 TABLESPOONS Oil
6–8 Pork neck steaks (approx. 150 g each)
80 g medium hot mustard
7-10 Tbsp coarse pepper from the mill
7-10 Tbsp Salt
1 collar Radishes (net 150-200 g)
200 g Carrots
200 g Mushrooms
500–600 g mixed green salads
1 collar Chives
3 (approx. 120 ml lemon juice) Lemons
600 g ripened cream
3 TABLESPOONS + 1 teaspoon sugar
1 Beet Cress

Directions

1
Spread a thin layer of oil on the oven pan. Wash the neck steaks, dab dry and place them on the fat pan. Mix mustard, coarse pepper and 2 tbsp. oil. First salt the neck steaks on both sides, then brush them with the mustard-oil mixture.
2
Roast in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 50 minutes. For the salad, clean, wash, drain and slice the radishes. Peel and coarsely grate the carrots.
3
Clean and sanitize the mushrooms. Clean, wash, drain well or spin dry salads. Pluck or cut leaves, except for the small rocket leaves, into bite-sized pieces. Wash chives, shake dry and chop into fine pieces.
4
Squeeze the lemons. For the cream sauce, mix 50 ml lemon juice, sour cream, 3 tablespoons sugar and 1 pinch of salt. For the marinade, mix approx. 70 ml lemon juice, chives, 1 tsp. sugar, a little salt and pepper.
5
Fold in approx. 7 tbsp. of oil. Mix salad, radishes and carrots in a large bowl. Champignons in thin slices. Cut cress from the bed and add both, except for some cress for sprinkling, to the salad.
6
Then mix everything with the marinade. Arrange the salad on a large, deep plate and pour some cream sauce over it if necessary. Serve with neck steaks. Sprinkle the rest of the cream sauce with cress and serve separately.