- For the dressing
- 1/3 cup sunflower oil
- 2 T Dijon mustard
- a pinch of English dry mustard
- 1 t honey
- 25 small capers
- 2 T chopped Italian parsley
- sea salt and freshly ground black pepper, to taste
- For the salad
- 1-2 T sunflower oil
- 400 g pork or veal schnitzels
- sea salt and freshly ground black pepper
- ¼ cup finely chopped onion
- 1 clove garlic, crushed
- ½ cup organic-chicken stock
- 2 T wine vinegar
- 2 baby cabbages, shredded
- 2 apples, thinly sliced
To make the dressing: Blend the oil with the mustards and honey. Stir in the capers and parsley then season.
To make the salad: Preheat the oven to 160ºC. Heat the oil then brown the schnitzels in the hot oil. Remove from the heat, season then transfer to a baking dish.
In the same pan, soften the onion, adding more oil if necessary. Stir in the garlic then pour in the stock and vinegar, and bring to a bubble. Simmer for a minute or two.
Pour over the meat then bake for 5 minutes, or until just cooked but still moist. Allow to rest for 5 minutes then slice the schnitzels across the grain into thin shreds.
Mix with the cooking liquids. Strain the cooking liquids into a pan. Add the cabbage and apple then stir-fry for a few minutes, until starting to wilt, but still slightly crisp. Mix with the dressing and shredded pork or veal then check seasoning. Serve immediately.
For special occasions: Use fresh tuna instead of pork or veal. There’s no need to bake the fish in the oven, unless you prefer your tuna cooked medium rather than rare (if so, it will need only 5 minutes in the oven).
Per serving: 2210.5kJ, 19g protein, 39.3g fat, 24g carbs