Gourmet salad in ciabatta

Name: Gourmet salad in ciabatta
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 300 g detached pork chop; 1 Ciabatta; 4-5 Tbsp Oil; 50 g Butter; 1 Mini Romaine lettuce; 3 Peppers (e.g. green, yellow and red); 1 Cucumber; 1 collar Radishes; 1 medium onion; 3 TABLESPOONS light balsamic vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 100 g mayonnaise; 3 TABLESPOONS Tomato ketchup; 2 TABLESPOONS Milk; 1 TABLESPOON Worcester sauce

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

300 g detached pork chop
1 Ciabatta
4-5 Tbsp Oil
50 g Butter
1 Mini Romaine lettuce
3 Peppers (e.g. green, yellow and red)
1 Cucumber
1 collar Radishes
1 medium onion
3 TABLESPOONS light balsamic vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
100 g mayonnaise
3 TABLESPOONS Tomato ketchup
2 TABLESPOONS Milk
1 TABLESPOON Worcester sauce

Directions

1
Cut the cured pork into small cubes. Cut the top of the bread all around and cut out a wedge-shaped lid. Cut the lid into small cubes. Heat 1-2 tablespoons of oil in a large frying pan. Fry the cured pork loin for 4-5 minutes and remove.
2
Heat the butter in the frying fat. Roast bread cubes in it, take them out and let them cool down.
3
Clean, wash and cut the salad into strips. Clean and wash paprika, cucumber and radishes. Dice paprika. Quarter cucumber lengthwise and cut into slices. Cut radishes into slices.
4
For the vinaigrette, peel and chop the onion. Mix vinegar, salt, pepper and sugar. Fold in 3 tablespoons of oil. Stir in onion. For the cocktail sauce, mix mayonnaise, ketchup and milk. Season with Worcester sauce, salt, pepper and sugar.
5
Mix cured pork, salad, vegetables and vinaigrette. Fill into the bread, arrange the rest in a bowl. Pour the cocktail sauce and croutons over it. Drink tip: light red wine, for example a Bardolino.