Thursday 11 August 2011

Recipe - Tri-Pepper Pork Salad

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...

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

Assemble it all on a plate, making it as purdy as you can/want. Drizzle with balsamic vinegar and/or dressing.


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// Mike