Serving
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Beef & Cucumber Salad
France
  -   Salade de Boeuf aux Concombres
Serves
Effort:
Sched:
DoAhead:  
4 salad  
**
2 hr  
Best
A simple and delightful way to use up cooked beef (but you could also cook beef specifically for this recipe). This dish will be well received by the unrepentant carnivours at any buffet party. The pattern recipe contained no herbs, but I feel they greatly improve the salad.






2-1/2
2
2
------
6
3
1-1/2
1/4
c
t
c
---
T
T
T
t
Cucumbers (1)  
Salt
Beef, cooked
-- Dressing
Olive Oil, ExtV
Wine vinegar
Herbs (2)
Pepper
Make   -   (2 hr - 15 min work)
  1. Dice CUCUMBERS into about 3/8 inch dice. Tumble well with Salt and let sit for around 2 hours tumbling now and then.
  2. Dice BEEF into about 3/8 inch dice.
  3. Mix together all Dressing Items. Tumble with Beef and let stand for an hour or so, tumbling now and then.
  4. Rinse Cucumbers lightly and drain well. Tumble in with the Beef. The cucumbers should bring over enough salt so salt will probably not be needed.
  5. Serve well chilled.
NOTES:
  1. Cucumbers:   Preferably these should be Persian cucumbers or some other variety that doesn't require peeling and seeding. If all you have is the standard waxed green blimps, peel and seed before dicing and measuring.
  2. Herbs:   Use fresh herbs. Fennel leaves, parsley, basil, marjoram, chives, mint, thyme and tarragon are fine in any mix (but go real easy on the tarragon).
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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