Bavarian Carpaccio
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 3 hrs 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g roast pork, cold from the day before or roast meat
- 1 large onion (s), red
- 3 spring onion (s)
- 3 pickled cucumber (s)
- 3 tablespoon vinegar (white wine vinegar)
- 1 teaspoon mustard, medium hot
- salt and pepper
- some sugar
- 5 tablespoon rapeseed oil
- some herbs, fresh for garnish
Print Recipe
Pin Recipe Instructions
- Spread thin roast slices on a large platter. Peel and finely dice the onions. Cut the spring onions into fine rings and dice the cucumber. Put everything aside.
- Mix the vinegar with the mustard, salt, pepper and a pinch of sugar. Add red onions and cucumber. Fold in the oil, distribute everything on the roast slices. Cover and leave to cool for at least 3 to 4 hours. Better overnight.
- Garnish with spring onion rolls and fresh herbs before serving. It goes well with fried potatoes, possibly with beetroot, boiled potatoes or just fresh bread.
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