News article, 04. July 2023

Spinach salad with raspberries and pork crackling.

Recipe of the month.

Photo: Danish Agriculture & Food Council

Recipe by Betina Repstock

Ingredients
For two

50 g pork crackling
350 g new potatoes
Salt
1 red onion, approx. 150 g
50 g crispy lettuce, e.g ¼ iceberg
200 g baby spinach
2 punnets of raspberries, approx. 250 g
Dressing for spinach salad:
5 tbsp vinegar, ideally raspberry vinegar
2 tsp sugar

Accompaniments
140 g wholegrain bread

Approx. 25 mins

Method:
1. Scrub the potatoes. Put them in a saucepan and cover with water. Add a little salt, cover and boil for 15 mins until soft. Drain off the water and add cold water.
2. Mix the vinegar and sugar together for the dressing. Peel the onion and cut into slices. Pour over the vinegar.
3. Cut the lettuce and rinse with the baby spinach. Strain in a salad spinner or colander.
4. Rinse the raspberries and pat dry with a piece of paper towel.
5. Cut the cooled potatoes in small pieces and mix with onions, vinegar, lettuce and spinach.
6. Put the crackling in a freezer bag and crush – use a rolling pin or bottle.
7. Sprinkle the crushed crackling over the spinach salad and put the raspberries on the top.
8. Serve with bread.

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