Winter salad with schnitzel-saté skewers

Name: Winter salad with schnitzel-saté skewers
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 Clementines; 4 TABLESPOONS Fruit vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TEASPOON Mustard; 1 TEASPOON Sugar; 6 TABLESPOONS Sunflower oil; 1 Shallot; 50 g Walnut kernels; 300 g mixed leaf salad (e.g. radicchio and frisée salad); 1 Apples; 2 Pork cutlet (approx. 150 g each); 7-10 Tbsp wooden skewers

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

2 Clementines
4 TABLESPOONS Fruit vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TEASPOON Mustard
1 TEASPOON Sugar
6 TABLESPOONS Sunflower oil
1 Shallot
50 g Walnut kernels
300 g mixed leaf salad (e.g. radicchio and frisée salad)
1 Apples
2 Pork cutlet (approx. 150 g each)
7-10 Tbsp wooden skewers

Directions

1
Peel clementines so that the white skin is completely removed. Remove the fillets between the parting skins. Squeeze the juice out of the parting skins. For the vinaigrette, whisk vinegar, salt, pepper, mustard and sugar together. Add 4 tbsp. oil drop by drop. Peel the shallot, cut into fine cubes and stir into the vinaigrette. Add clementine juice and fillets
2
Coarsely chop the nuts and roast them in a pan without fat while stirring constantly. Clean, wash and shake the salad dry and pluck into bite-sized pieces. Apple wash, quarter, remove core. Cut quarters into slices. Turn in the vinaigrette
3
Cut the meat into strips and place on wooden skewers. Season with salt and pepper. Heat 2 tablespoons of oil in a frying pan and fry the skewers for about 4 minutes, turning them over. Mix the prepared salad ingredients and serve with the skewers. Tastes good with farmhouse bread