Rustic Meat Salad in Herb Marinade

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A rustic meat salad with pork in a herb marinade is a rather ancient dish, which the villagers usually prepared for the festive table. If you had a chance to attend a rural wedding, then there this salad on the menu was necessarily with a high degree of probability. I didn’t cook anything easier, but there are a few nuances that I want to share. First, cook the pork a day before cooking, cool the meat first in the broth, then remove and transfer it to the refrigerator. The next day, prepare a rustic salad, and pickle it, leave it overnight. Thus, you need to start cooking this appetizer 2 days before the feast.

Secondly, if fennel does not grow in your garden, look at the market, dill can be replaced only as a last resort, the same applies to the lovage. Thirdly, vinegar and marinade. We need quality vinegar - you won’t regret it, and as for the marinade, I advise you to try it, despite the recipe recommendations. Tastes vary for everyone - someone sour, someone sweet, so try and adjust the taste to your preference.

Time for preparing: 8 ocloc'k
Servings Per Container: 6

Ingredients for Rustic Meat Salad in Herb Marinade

600 g of boiled pork;
2 medium-sized red onions;
1 pod of hot pepper;
1 bunch of fennel;
1 bunch of lovage;
2 tablespoons of apple cider vinegar;
1 tablespoon of granulated sugar;
1/2 teaspoon of table salt;
100 ml of spring water;
1 teaspoon ground black pepper;
1 teaspoon oregano.

A method of preparing a rustic meat salad in a herb marinade

We chop boiled pork coarsely. I advise you to cook a rustic salad of chilled cooked meat with thin fat and skin, if the pork is cooked correctly, it is incredibly tasty.

Take a deep bowl, put chopped meat in it.

Red sweet onion for a rustic salad, cut into not very thin rings, send to a bowl.

Next, take a large pod of bitter red pepper. Pepper must be bitter, not burning! Knead the pod with your hands so that the seeds move away from the walls, cut off the top, shake out the seeds. Cut the pepper into rings, add to the meat and onion.

Now we take a small bunch of fennel, cut off thin branches from the stems. Chop greens finely, pour into a bowl.

We process a small bunch of lovage in the same way as fennel, add to the rest of the ingredients.

We make the marinade. Mix in a bowl cold spring water or boiled water with apple cider vinegar, salt, granulated sugar, ground black pepper and oregano. Stir the marinade until the grains of salt and sugar are completely dissolved.

Pour the meat with vegetables marinade, mix well. We put a plate on top, load the plate and put everything in the refrigerator on the lower shelf. We leave our rustic meat salad to marinate for 8 hours, preferably at night.

Serve cold, with a slice of fresh rye bread. This is incredibly delicious! Enjoy your meal.

The ancient combination of products in the village meat salad in the herb marinade is so perfect that even after absorbing a large portion of the salad, no family members noticed any digestive problems.