Salad with cured ham, potatoes and cheese dressing
Salad with traditional Western Ukrainian dried polendvitsa, potatoes and cheese dressing
Ingredients
| FOR THE POLENTA: |
| pork loin 300-400 g |
| sea salt (or regular coarse salt) 1/2 kg |
| sugar 50 g |
| ground coriander 1 tbsp. |
| dried mint 1/2 tbsp. |
| dried parsley 1/2 tbsp. |
| black pepper pinch |
| red pepper pinch |
| paprika 1 tbsp. |
| turmeric pinch |
| curry 1/2 tbsp. |
| FOR SALATE: |
| mixed salad 100 g |
| baked potato 2 pcs |
| tomato 1 pc |
| red onion 1/2 pc |
| FOR THE DRESSING: |
| garlic 1 clove |
| mustard 100 g |
| sour cream (10%) 80 g |
| melted cheese "Yantar" 180 g |
| salt, pepper to taste |
| FOR BREAD CRUMBS: |
| white bread 100 g |
| hard cheese 50 g |
Instructions
Step 1
Prepare the polentzwica. Peel the pork loin from the foil. Mix salt, sugar, coriander, mint, parsley and red pepper. Coat the meat in this mixture, cover with foil and leave in the refrigerator for 3 days. Then rinse the meat from salt, dry it, pepper it liberally and rub it with a mixture of paprika, kari and turmeric. Wrap in clingfilm and leave in the refrigerator for 6 hours.
Step 2
Prepare the breadcrumbs. Sprinkle bread slices with grated cheese and dry in the oven at 200 degrees Celsius for 10 minutes.
Step 3
Prepare the dressing. Mix chopped garlic, mustard, sour cream and melted cheese. Add salt and pepper to taste and whisk with a blender.
Step 4
Prepare the salad. Cut potatoes and tomato into large slices, onion into small cubes. Add the dressing, mix and arrange on a bed of mixed salad. Add a few slices of dried polenta, croutons and serve.
