"Rimma" salad with pork lung and mushrooms is an unusual, hearty and remarkably tasty homemade salad that stands out from the usual lineup thanks to its original main ingredient: pork lung gives the dish a tender, budget-friendly yet very nourishing character, while the mushrooms add a rich woodsy aroma. It's a great option for a family lunch or for surprising guests with something a little different. Rinse the pork lung thoroughly and simmer in salted water with bay leaf and onion for 1-1.5 hours until completely tender, then cool and cut into matchsticks. Sauté button mushrooms with onion until golden. Add hard-boiled eggs, pickles or Korean-style carrots and dress with mayonnaise. Let rest in the fridge for 30-40 minutes before serving. Proportions for 4 servings inside.
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