Layer salad with noodles and pork

Name: Layer salad with noodles and pork
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 300 g Fussili Noodles; 7-10 Tbsp Salt; 400 g detached pork chop; 1 TABLESPOON Oil; 4 Eggs (size M); 2 Carrots; 1 Head romaine lettuce; 1 Organic Lemon; 150 ml Whole milk yoghurt; 4 TABLESPOONS Salad cream (36 % fat); 1 TEASPOON Sugar; 1 collar Chives; 7-10 Tbsp Pepper

AUTHOR
Xavier Baldwin

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

300 g Fussili Noodles
7-10 Tbsp Salt
400 g detached pork chop
1 TABLESPOON Oil
4 Eggs (size M)
2 Carrots
1 Head romaine lettuce
1 Organic Lemon
150 ml Whole milk yoghurt
4 TABLESPOONS Salad cream (36 % fat)
1 TEASPOON Sugar
1 collar Chives
7-10 Tbsp Pepper

Directions

1
Prepare the pasta in boiling salted water according to the instructions on the packet
2
Wash the meat, dab dry and cut into fine strips. Heat oil in a pan. Fry the meat for approx. 5 minutes while turning it until crispy. Boil eggs in boiling water for about 8 minutes until hard. Drain, quench and peel. Drain the noodles, rinse and drain well
3
Peel and wash the carrots and cut into fine strips. Clean, wash and shake the salad dry and cut the individual leaves into bite-sized pieces. Wash the lemon, grate dry and finely grate half of the peel. Halve the lemon, squeeze the juice. Mix yoghurt and salad cream, season to taste with salt, pepper, sugar, lemon juice and zest
4
Wash the chives, shake dry and chop finely and add to the dressing. Place one layer of noodles, some lettuce, carrot strips, remaining noodles, meat and remaining lettuce in a glass bowl, drizzle the dressing over each layer. Cut the eggs into fine slices. Garnish layered salad with slices of eggs and parsley