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Ingredients

• FOR THE DRESSING:
• 1/3 cup sunflower oil
• 2 tablespoons Dijon mustard
• A pinch of English dry mustard
• 1 teaspoon honey
• 24 small capers
• 2 tablespoons flat leaf parsley, chopped
• Sea salt and freshly ground black pepper, to taste
• FOR THE SALAD:
• 1-2 tablespoons sunflower oil
• 14 ounces pork or veal cutlets, pounded thin
• Sea salt and freshly ground black pepper
• 1/4 cup onion, finely chopped
• 1 clove garlic, crushed
• 1/2 cup organic chicken stock
• 2 tablespoons wine vinegar
• 2 baby cabbages, shredded
• 2 apples, thinly sliced

Description

Warm Cabbage And Apple Salad With Shredded Pork - The Huffington Post

Kitchen Daily