Confit of Pork Salad with Green Beans and Cabbage from The Cooking of South West France by Paula Wol
This recipe shows off the special succulence of pork confit browned in a little of its own fat. The amount of pork confit can be increased as desired, depending on whether you plan to serve this sa...
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Ingredients
- 1 pound thin fresh green beans, preferably haricots verts, trimmed
- 4 to 6 pieces Confit of Pork
- Creamy Mustard Vinaigrette (at right)
- 1 tablespoon minced shallots
- ½ head of cabbage, finely shredded (about 5 cups)
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