Classic Merchant’s Salad with Pork
Appetizing and bright - no celebration is complete without it! Classic Merchant’s Salad with Pork is hearty and very tasty. It is an excellent choice for a festive menu. The salad is quick to make, especially if you boil the pork and eggs the night before. A true delicacy for a family dinner!
Updated : 18 March, 2026
Easy
About 45 min.
Ingredients
400 grams
Pork
300 grams
Green peas
3
Eggs
2
Carrot
1
Onion
2 tablespoon
Mayonnaise
1 tablespoon
Sugar
1 tablespoon
Vinegar
to taste
Ground black pepper
to taste
Salt
2 tablespoon
Vegetable oil
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare the necessary ingredients. It is best to use pork that is not too fatty. It can be tenderloin or ham. I used boneless loin. Can you replace the pork with another kind of meat? Yes, beef, chicken fillet, or turkey will work perfectly. Simply boil them until cooked through, just like the pork. Keep in mind that using a different type of meat will change the salad’s calorie content. You can also make the mayonnaise yourself.
Step 2
Wash the meat, place it in cold water, bring it to a boil, skim off the foam, and simmer over low heat for about 1 hour with a bay leaf and peppercorns until done. Let the cooked pork cool completely in the broth so it stays juicy, and only then cut it for the salad.
Step 3
Drain the liquid from the canned peas. Place the peas in a colander and let the excess liquid drain off.
Step 4
Peel the onion and cut it into small cubes. Add sugar, a pinch of salt, and vinegar to the chopped onion. Mix and leave the onion to marinate for 25-30 minutes. Then drain the vinegar from the marinated onion. Instead of regular onion, you can use sweet red onion. In that case, there is no need to marinate it in vinegar.
Step 5
Boil the eggs hard, cool them, and peel them. Then cut the eggs into medium-sized cubes.
Step 6
Peel the carrots and grate them on a coarse grater. Heat a little vegetable oil in a frying pan. Add the carrots to the pan and sauté, stirring, for 7 minutes until soft. You can use young carrots raw - the salad will be less calorie-dense but just as juicy. Let the sautéed carrots cool.
Step 7
In a salad bowl, combine the marinated onion, canned peas, eggs, cooked meat, and carrots. Season the salad with salt and pepper and dress it with mayonnaise. Mix everything well. Before serving, let the salad stand in the refrigerator for 20 minutes.
Step 8
Serve the salad by piling it into a salad bowl and decorating it with herbs for an elegant look. Enjoy your meal!
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