Rustic wedding salad
We were lucky enough to be in invited to a real country wedding! I enjoyed a lot! There was a feeling that we got back in nineties! First, they celebrated the event in a cafe, it is now accepted, and at home, in a specially constructed for this purpose the hut, which consisted of a huge tent with tables and benches inside. Secondly, guests were invited, almost all the locals. Restless cook, race with each other, rushed from the kitchen to the tent, offering all new and new dishes that stood on the table in two tiers. Then there just was not, not even count! And tasty it is! "This is our signature salad, it is prepared for all events, in every home" - whispered in my ear sitting next to a woman. "You should definitely try," she added, which is what we did. To be honest: salad is so tasty that at his eating is very difficult, moreover, all the necessary ingredients are almost always on hand in every home. Interested? In this case, come and help yourself!


  • Pork

    500 g

  • Bow white

    2 piece

  • Greens

    2 Tbsp

  • Water

    50 ml

  • Sugar

    3 Tbsp

  • Salt

    1.5 tsp

  • Vinegar

    9 Tbsp

  • Black pepper

    0.5 tsp

  • Vegetable oil

    5 Tbsp


To prepare this salad we need to pre-boil the pork meat with the addition of a whole onion, Bay leaf and allspice, at the end of cooking just to add salt to the broth. In one liter of water add one teaspoon of salt without slides. The meat for this salad should be salted insufficiently, because the main taste it acquires in the process of marinating. It is important! It is essential not to overcook the meat, so it does not split into fibers and preserved when cutting aesthetic appearance. Based on my experience I would say that to cook a piece of pork weighing 500 g, it is enough one hour. You need to take into account the fact that the meat has to marinate in vinegar, and she, as you know, the meat softens. I advise you to take the shoulder part of the carcass. For this salad it was perfect, because after the cooking is delicate and holds its shape well. Cool meat in broth.
White onion, or red cut into thin rings using a mandolin. Parsley chop and gently stir with onions. I want to draw your attention to onion in this salad! Can put it much more boldly cut into larger slices or strips. The onions in this marinade turns out so delicious, beyond words! And is eaten whole, until the last petal. It's a fact!
Meat cut into strips 1 cm thick, fold into a suitable container and cover with a lid so that it does not zavetrilos.
To prepare a vinegar marinade. To do this, mix well: 50 ml of cold boiled water, 3 tablespoons with slide sugar 1,5 teaspoons of salt, 9 tablespoons of wine vinegar, 0.5 teaspoon of ground black pepper and 5 tablespoons of vegetable oil. Can add ground chili pepper. Do not worry about this amount of vinegar and salt and sugar it will balance. Taste the marinade should be spicy-sweet and sour or the meat and onions are fresh.
To pereselit alternately the meat and onions with herbs, on top of all this beauty is generously pour the resulting marinade. Put the salad to soak in the refrigerator for no less than eight hours, stirring gently several times. I want to say that the longer marinated the salad so it tastes better. This is a prerequisite: salad have a good brew and soak up the marinade, then the success of the dish is guaranteed for hundred percent!
At the end of marinating time remains to decompose the salad on plates. If you wish, you can once again refresh it with herbs and serve. I want to warn at once take the salad plates more, otherwise you will not have time to blink as they empty. Bon appetit to you and your family!
Comments and reviews

Leave a comment or a recipe review

Leave comments can only registered users.

Register, or Login if you are already registered.