Pork, apple and fennel salad with redcurrant dressing

Cooking Meat Pork, apple and fennel salad with redcurrant dressing

Detailed step-by-step description of how to cook the dish "Pork, apple and fennel salad with redcurrant dressing". Try it by all means

Lables: Egg free Fish free Gluten free Lactose free Milk free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Preheat oven to 250°C. Place pork crackling, if using, on an oven tray. Cook for 5-7 minutes or until crisp again. When cool enough to handle, break into bite-sized pieces.
  2. Meanwhile, for dressing, place jelly and vinegar in a small saucepan and simmer over medium heat for 2 minutes or until dissolved. Remove from heat. Allow to cool, then whisk in oil until combined. Stir in redcurrants and season to taste with salt and pepper.
  3. Combine apple, fennel, reserved fennel fronds and watercress in a bowl. Add pork and toss to combine. Divide salad among bowls. Drizzle with dressing and top with crackling. Serve.

If you liked the recipe "Pork, apple and fennel salad with redcurrant dressing", tell your friends about it!

75g roast pork crackling, optional
1 pink lady apple, quartered, thinly sliced
2 small bulbs fennel, fronds reserved, very thinly sliced
1 bunch watercress, washed, leaves picked
200g roast pork, thinly sliced
1 1/2 tbsp redcurrant jelly
1/3 cup apple cider vinegar
1/3 cup extra virgin olive oil
1/4 cup fresh or frozen redcurrants

Adv

Autors
Preparation time
15
Cooking time
07
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Meat
Posted by

Rate the recipe Pork, apple and fennel salad with redcurrant dressing

total votes: 1

You may need it

View product

Store Spice Organizer

Check price
Hurry up
View product

Surface Utensil Holder

Check price
Hurry up
View product

Cutting Board Set

Check price
Hurry up

No comments