Ingredients
- 1 pepper
- 50 ml olive oil
- 30 ml dijon mustard
- 16 ml wine vinegar
- 16 ml lemon juice (fresh)
- 7 ml soy sauce
- 8 slices loin of pork (cooked)
- 1 slice bell pepper (red)
You can add all sorts of food you might happen to find in the refrigerator to fill this salad out hard-boiled egg wedges, anchovy filets, black olives, red grapes, celery sticks, or cooked vegetables. Serve with warm toast triangles. 1. Assemble the salad: Arrange the greens in the center of the plate and surround with the pork and pepper slices. 2. Prepare the vinaigrette: In a small bowl, mix the mustard with the soy sauce, lemon juice, and vinegar. Whisk in the olive oil and season with pepper. Drizzle over the pork and greens. Serves 4.
