Feierstengszalot (Beef salad): Difference between revisions
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Revision as of 05:09, 4 January 2017
| Feierstengszalot (Beef salad) | |
|---|---|
 |
| Servings: | Serves 10 |
| Calories per serving: | 288 |
| Ready in: | 2 hours, 15 minutes (including refrigeration time) |
| Prep. time: | 2 hours, 15 minutes (including refrigeration time) |
| Cook time: | None |
| Difficulty: | 
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| Recipe author: | JuliaBalbilla |
| First published: | 2nd January 2017 |
A typical beef 'salad' from Luxembourg.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 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
- Mix mustard, vinegar, olive oil and season with salt and pepper
- Add the meat, shallots and herbs to the vinaigrette and leave to rest in the fridge for at least 2 hours
- 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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