Meat salad with mustard sauce

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Prick 3 eggs, put them in boiling water and boil them for 10 minutes. In the meantime cut the roast pork into fine strips. Drain corn and silver onions. Collect the stock from the silver onions. Clean and wash the celery and put the young green leaves aside for garnishing.

2. 2

   Cut the celery into small cubes, put them into little boiling salted water and cook for about 5 minutes. Pour onto a sieve, rinse under cold water and drain. Rinse eggs also under cold water and let them cool down. Wash the chives, dab dry and cut into fine rolls. Mix the salad cream, yoghurt, mustard, chives, up to 1 tablespoon, and about 5 tablespoons of the silver onion stock. Season to taste with salt and pepper. Peel the eggs and cut them into pieces. Mix the meat, corn, celery, silver onion and eggs with the mustard cream. Keep covered and cool for at least 30 minutes. Season salad again with mustard, salt, pepper and possibly some onion stock.

3. 3

   Peel the eggs and cut them into pieces. Mix the meat, corn, celery, silver onion and eggs with the mustard cream. Keep covered and cool for at least 30 minutes. Season salad again with mustard, salt, pepper and possibly some onion stock. Arrange in a bowl and garnish with celery leaves. Serve sprinkled with remaining chives. Tastes good with farmhouse bread

4. 4

   Waiting time approx. 30 minutes

Nutrition Facts

KCAL
310 kcal

CARBS
15 g

FATS
14 g

PROTEINS
29 g