Village salad with grape oil
4 servings
20 minutes
The 'Village' salad with grape oil is a true symphony of flavors, combining tender meat, the spiciness of onions, the refreshing tartness of cranberries, and sweet notes of grapes. This dish embodies the spirit of Spanish cuisine known for its vibrant flavors and natural ingredients. Historically, such rustic salads were popular among peasants who skillfully used seasonal products and local oils. Grape oil plays a key role here, adding a refined nutty nuance. The salad is complemented by boiled quail eggs, giving the dish elegance and completeness. It is perfect for a cozy family dinner or a festive table, attracting attention with its rich taste and beautiful presentation.
1
Slice the meat into pieces, the onion into rings. Fry in grape oil. Drain in a colander.
- Pork tenderloin: 300 g
- Welsh onion (bunching onion): 150 g
- Grapeseed oil: 2 tablespoons
2
Pour grape oil into the pan, add grape juice, sugar, grapes, and cranberries. Sauté for 3-4 minutes.
- Grapeseed oil: 2 tablespoons
- Grape juice: 2 tablespoons
- Sugar: 20 g
- Grapes: 100 g
- Cranberry: 100 g
3
Place the meat on the salad and drizzle with dressing. Decorate with boiled quail eggs.
- Pork tenderloin: 300 g
- Green salad leaves: 2 pieces
- Quail egg: 4 pieces
