Experience the savory bliss of our signature meat salad, a personal favorite! This recipe combines tender meats, tangy pickles, and a zesty dressing for a culinary adventure you won’t want to miss. Have you sampled its delights yet?
Ingredients:
- 1 tsp (10 grams) Mustard
- 2 tbsp (35 grams) Apple Cider Vinegar (5% acidity)
- Salt, to taste
- Ground Black Pepper, to taste
- 3 pickled cucumbers (300 grams)
- 1 tsp (10 grams) Capers
- 1 red onion (200 grams)
- 6 cherry tomatoes
- 5 fresh mushrooms (200 grams)
- 4 tbsp (70 grams) Olive Oil
- 75 grams (2.5 ounces) Boiled Pork
- 75 grams (2.5 ounces) Ham
- 75 grams (2.5 ounces) Boiled Beef
- 75 grams (2.5 ounces) Beef Tongue
- 6 Quail Eggs (120 grams)
Instructions:
In a small bowl, whisk together apple cider vinegar, mustard, and olive oil for the dressing. Season with salt and pepper. Slice the mushrooms thinly and lightly drizzle with the dressing, then let them sit for 10 minutes.
Place the quail eggs in a saucepan, cover with cold water, and bring to a boil. Cook for 3 minutes. Transfer to cold water, cool, and peel. Cut in half.
Slice the assorted meats into thin strips. Peel and slice the onion into half rings. Finely chop the pickles. Halve the cherry tomatoes.
Combine the assorted meats, pickles, onion, mushrooms, and capers in a bowl. Pour the dressing over the salad mixture.
Pile the salad onto a serving dish and garnish with halved quail eggs and cherry tomatoes.
Indulge in this flavorful meat salad as an appetizer or a light main course!
