Hearty, bright and fresh salad. Fragrant grilled meat, crisp and refreshing peppers, cubes of cheese - all in a bright palette and enriches the taste of the dish, and the dressing of oil and French mustard adds a spicy touch.
|Cooking time 40 minutes||Number of servings 10|
Begin to prepare salad. Meat is better to take lean pork, cut into medium-sized pieces. In skillet, heat over high heat a little vegetable oil. When the oil is hot, add meat, spread evenly and with regular stirring fry until Golden brown.
At the end of roasting add spices and soy sauce, stir fry another 1-2 minutes and turn off. Give the meat to cool and put the skimmer into the tank, which will mix the salad.
In a separate bowl, pour water, add vinegar, salt and sugar. Stir well.
Finely chop the onion and pour in the marinade. Let stand for about 30 - 40 minutes. Then drain onions in a colander and let the liquid drain off. Add it to the cooled, preferably with chilled meat.
Pepper free from seeds and cut into medium-sized cubes. Add to meat with onions.
Beans drain in a colander, let the liquid drain out. I additionally slightly washed with cold water and give to drain completely and then add in a container of future salad.
Cut the cheese into small cubes. In order to look more aesthetically pleasing and to give some structure to the salad, I use to cut cheese with a wavy knife. On taste, of course, it is not reflected, but looks more attractive. Add the cheese to the other ingredients.
Mix in separate bowl the mustard and vegetable oil.
In the container of food to chop parsley, I prefer to do it with scissors. Fill mustard oil mixture and mix well. Before use it is desirable to cool the salad.
Serve, garnished with fresh herbs. Bon appetit!