Components
- 1 cup of cooked and shredded pernil
- one sleeve
- One package of mini arugula
- 1/4 cup of unsalted roasted cashew nuts
- 1 tablespoon of mustard
- Half a tablespoon of vinegar
- Half a tablespoon of olive oil
- One tablespoon of honey
Ready state
- Remove the root and rinse the arugula leaves under running water. Place the leaves in a bowl containing 1 liter of water and a bactericidal agent of your choice. Let it soak for 15 minutes. In the meantime, prepare the other ingredients.
- Remove the peel and chop the sleeve into medium-sized cubes. Roughly chop the cashew nuts.
- In a glass jar with a lid, combine the mustard, vinegar, olive oil, and honey. Seal the jar and shake thoroughly to blend. Take the rolling leaves out of the water, rinse them, and dry completely. Use a salad spinner to ensure the leaves are fully dry.
- Arrange the arugula leaves on a serving dish and place slices of the seasoned pork leg on top. Scatter the mango cubes and sprinkle with chopped cashews. Drizzle with mustard sauce and serve immediately.
Prepared
Check out the recipe for Pernil with pineapple sauce and pepper cooked in a pressure cooker, which inspired this salad.