Boiled beef salad
Instructions
Let cool the boiled meat and cut it into small pieces (or use of advanced boiled).
Collect them in a salad bowl, sprinkle them with chives and parsley, finely chopped; Add the capers, pickles, cut into thin slices.
Seasoned with olive oil and a little vinegar tossed together with a pinch of salt and a teaspoon of mustard.
Stir and let stand for one hour.
Garnish the dish with hard-boiled eggs cut into wedges or slices or even cut in half horizontally, leaving the center of the yolk a grain of green pepper.
Accompanying wines: although red meat, is a cold dish that calls for white wines: Valcalepio Bianco DOC, Val D'arbia, DOC Cirò Bianco DOC.
Ingredients and dosing for 4 persons
- 500 g of lean beef stew
- 2 hardboiled eggs
- 2 tablespoons of capers
- 1 cipollina new
- 5 pickles
- Parsley
- 1 teaspoon of mustard
- Olive oil
- Wine vinegar
- 1 pinch of salt
- 1 grain of green pepper