Salade de Bœuf

Preparation info

  • Serves

    4 to 6

    • Difficulty


Appears in

The Robert Carrier Cookbook

By Robert Carrier

Published 1965

  • About


  • pounds boiled beef
  • 6 gherkins, thinly sliced
  • 4 tablespoons finely chopped onion
  • 6-8 tablespoons olive oil
  • 2-3 tablespoons wine vinegar
  • salt and freshly ground black pepper
  • 1 tablespoon chopped gherkins
  • 2 tablespoons finely chopped parsley


Trim fat from beef and cut in small, thin slices. Add thinly sliced gherkins and finely chopped onion, and dress with olive oil, wine vinegar, and salt and freshly ground black pepper, to taste. Toss well and marinate in this mixture for at least 2 hours before serving. Garnish with coarsely chopped gherkins and finely chopped parsley.