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Pork Salad


2 c cold cooked pork cut in 1/2 inch dice
1 c finely cut celery
2 tablespoon chopped onion
1 teaspoon salt
1/2 teaspoon freshly ground pepper
Mayonnaise to bind
Greens
Hard-boiled eggs for garnish
Capers
Cherry tomatoes for garnish

Yield: 4 servings

Mix the pork, celery, onion and seasonings, and toss well with mayonnaise. Let the salad stand an hour in the refrigerator before dressing on a bed of greens. Garnish with sliced eggs, cherry tomatoes, a dollop of mayonnaise and capers.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.