Aren't you tired of Olivier from year to year? There are a lot of meat salads in the world - and very interesting and worthy. No, I understand, traditions and all that - but if you risk it?
No, it is understandable, Olivier is not only a tradition, but also an important part of the meal - it plays the role of a “hearty” salad with meat filling. But after all, so much food is prepared for the New Year's table (most often) that guests are not threatened with hunger.
So maybe try something lighter?
Moreover, there are a lot of interesting combinations of meat with products that we firmly associate with the New Year, and they can be combined.
So, we take:
- 400 grams of lean pork
- 400 grams of canned or fresh tangerine slices.
- A couple of bunches of green salad
- 250 grams of green peas (ideally - edamame, but where can you find it here?)
- 100 grams of almond petals
- A little teriyaki sauce (to marinate the pork)
For refueling:
- 100ml olive oil
- Five (tea) spoons of sesame
- Lemon juice - 3-4 tablespoons
- 4-5 tablespoons of soy sauce
- A couple of spoons of honey
- A spoonful of grated ginger (more to taste)
How we cook:
We punch all the ingredients for dressing in a blender, pour into a jar, leave to infuse
We marinate the pork in teriyaki, either in a piece or in slices, as you like. After a couple of hours, if marinated in slices, put on the grill or grill pan, if in a piece - send to bake in the oven.
When the pork is cooked, let it cool. Therefore, he wrote that it should be low-fat. If baked in a piece, cut into thin slices.
Drain all the syrup from the canned tangerine slices and let them drain. If we have fresh slices, we clean them from films.
We wash the salad (any, in principle, even Chinese cabbage) in ice water and dry it. We tear with our hands (so it stays crunchy longer).
Brown almond petals in a frying pan. There are no petals - we take almonds, but they will have to be chopped with a knife.
When all the ingredients are ready, mix them in a salad bowl or put them in portioned plates - salad, meat, green peas (if any - edamame, these are beans), almonds ...
And pour our sesame-ginger dressing.
It turns out a very interesting lard in the Asian style. By the way, quite hearty and spicy
Bon Appetit!