We introduced meltingly tender salt beef to our menu when we opened our café in Hampstead. We slowly braise our own salt beef for hours until tender, then shred it for this wintry weekend lunch salad. The capers and anchovies add piquancy, but it’s the salt beef that takes the limelight.
Put the potatoes and onions into a roasting tin. Add the oil and anchovy fillets and toss well.
Place the salt beef in a large bowl and add the potatoes, onions and parsley.
Mix the mustard powder and honey into the dressing, add the capers, then pour over the beef mixture and toss well. Taste and add salt if you wish.
© 2014 Tonia George. All rights reserved.