I hope that you liked the baguette recipe, here's another use for the Tri-Pepper pork fillet I cooked.
This time I made a quick and easy salad. Yet again I used the pork cold, it works beautifully that way. Guess what - freestyle this to suit what you have at home and what you like to eat.
Like the last time, no need to waffle. This is a salad and this is how I threw it together...
Ingredients
Baby watercress leaves
Pea-shoots and baby leaves
Cucumber, cut into quarters and sliced
Red onion, thinly sliced
French breakfast radishes, thinly sliced
Tri-Pepper pork fillet, sliced
Balsamic vinegar or dressing of your choice
Method
Assemble it all on a plate, making it as purdy as you can/want. Drizzle with balsamic vinegar and/or dressing.
Enjoy!
Tusen takk for flotte menyer.
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