Presa Batallé salad with spicy soy

A very different way of eating the Presa Batallé el Único. A fresh salad that goes very well on hot summer days. It can be served as a starter or included as a main course.

Ingredients

• • Half pork presa Batallé el Único
  • ½ chicory
  • 16 cherry tomatoes
  • A handful of peeled walnuts
  • 2 spring onions
• • Some celery sprouts
  • Fresh coriander leaves
  • 1 clove of garlic
  • 2 chili peppers
  • Virgin olive oil
• • 2 tbsp. of soy sauce
  • 4 tbsp. of wine vinegar
  • Toasted sesame

Elaboration

• STEP 01: Put a little of oil and the chili peppers in a saucepan. Place it on the fire just to heat slightly. Remove from heat and allow it to rest.
• STEP 02: Take the presa and brown it in a pan over medium heat on all sides so that it remains raw in the middle. Let it rest covered for a few minutes.
• STEP 03: Cut into thin escalopes and place them on a plate. Put aside.
• STEP 04: Make the salad with soy sauce, vinegar and the spicy oil you have reserved.
• STEP 05: Pour the sauce over the meat and let it rest.
• STEP 06: In the same pan, add a little olive oil, the chopped walnuts and a garlic clove cut into thin slices. Put it to warm until the garlic is slightly colored. Drain and reserve.
• STEP 07: Clean the chicory, cherry tomatoes, spring onions and celery sprouts. Cut the tomatoes in half and the onions to a thin julienne.
• STEP 08: Place the salad on the dish in a harmonious way, mix the meat shavings, walnuts, garlic chips and coriander leaves.
• STEP 09: Season with a little more sauce and sprinkle the sesame on top.

Observations

• You can use these cutlets to put on top of rice for sushi.