Feierstengszalot (Beef salad)

A typical beef 'salad' from Luxembourg.

Ingredients

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• 850g cooked beef (ideally chuck or braising steak), cubed
• 8 shallots, chopped
• 5 hard boiled eggs, each cut into 8 pieces
• Chives, parsley, chervil, tarragon, watercress or other herbs, chopped
• 250g pickled gherkins, sliced
• 3 tablespoons Luxembourg mustard
• 75ml wine vinegar
• 165ml olive oil
• Salt, ground pepper

Method

1. Mix mustard, vinegar, olive oil and season with salt and pepper
2. Add the meat, shallots and herbs to the vinaigrette and leave to rest in the fridge for at least 2 hours
3. Before serving, add hard-boiled eggs into 8 pieces

Serving suggestions

Serve in a bowl on a bed of lettuce leaves

Chef's notes

Personally, I would prefer less vinegar in the dressing, especially considering that there are also raw shallots and pickled gherkins in the salad.

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