Sunday, July 20, 2008

Cold Beef Salad with Creamy Mustard-Gherkin Sauce

Great either as a lunch entree or as a side dish for the buffet table.

Serves 4.

  • 500 g cold cooked beef (roast beef or a fine boiled beef like tafelspitz), trimmed of fat and gristle, sliced into strips
  • 2 chopped onions
  • 2 hard boiled eggs, cut into slices and then the slices cut into strips
  • 1 small dill pickle, sliced into narrow strips
  • Salt
  • Pepper
  • 4-6 tablespoons oil (for the sauce)
  • 1 tablespoon brown mustard (more if desired)
  • 100 ml cream
  • Fresh parsley, finely chopped
  • Fresh chives, finely chopped
  • Mix the oil, mustard, salt and pepper and cream together to make a salad dressing. Add the parsley and chives -- lots of them: don't stint!
  • Toss them together with the sliced beef, chopped onions, sliced / chopped pickle, and chopped hard-boiled eggs. Serve the salad garnished with more parsley and chives.

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