Corned Beef Salad

Name: Corned Beef Salad
Yield: Serves 6
Cuisine: French
Ingredients: 6-8 small dill-pickled cucumbers; 2 tablespoons small salted capers, soaked in warm water, rinsed and dried with paper towel; 2 tablespoons small salted capers, soaked in warm water, rinsed and dried with paper towel; Halen Môn pure sea salt; freshly ground black pepper; ¼ teaspoon sea salt, or to taste; 1 heaped teaspoon English mustard; 2 egg yolks; 5 tablespoons finely chopped curly-leaf parsley; aged white-wine vinegar, to taste; 100 ml extra virgin olive oil; 150 ml grapeseed oil; 1 x 1 kg piece corned silverside; 1 large onion, peeled; 2 carrots, roughly chopped; 1 stalk celery, roughly chopped; bouquet garni [2 bay leaves, 6 parsley stalks, 4 sprigs thyme, 2-3 strips lemon zest and 10 lightly crushed black peppercorns all wrapped in a muslin cloth and tied with kitchen twine]; bouquet garni [2 bay leaves, 6 parsley stalks, 4 sprigs thyme, 2-3 strips lemon zest and 10 lightly crushed black peppercorns all wrapped in a muslin cloth and tied with kitchen twine]; bouquet garni [2 bay leaves, 6 parsley stalks, 4 sprigs thyme, 2-3 strips lemon zest and 10 lightly crushed black peppercorns all wrapped in a muslin cloth and tied with kitchen twine]; bouquet garni [2 bay leaves, 6 parsley stalks, 4 sprigs thyme, 2-3 strips lemon zest and 10 lightly crushed black peppercorns all wrapped in a muslin cloth and tied with kitchen twine]; bouquet garni [2 bay leaves, 6 parsley stalks, 4 sprigs thyme, 2-3 strips lemon zest and 10 lightly crushed black peppercorns all wrapped in a muslin cloth and tied with kitchen twine]; bouquet garni [2 bay leaves, 6 parsley stalks, 4 sprigs thyme, 2-3 strips lemon zest and 10 lightly crushed black peppercorns all wrapped in a muslin cloth and tied with kitchen twine]; 200 g Savoy cabbage, core removed, shaved very thinly; 1 large carrot, grated [to yield 200 g]; 1 small red onion, finely shaved

Preparation info

Serves
6

Difficulty
Medium

Appears in

Salades

By Damien Pignolet

Published 2010

About

I have fond memories of my mother’s corned beef, which she served during the colder months as a Sunday lunch. Tradition dictated that the evening meal would consist of the leftovers with a salad of tomatoes, beetroot and possibly some cucumber, dressed with a creamy dressing based on Carnation condensed milk. Playing with this idea I thought of this salad as an excellent dish for a casual wintertime lunch. Follow with an old-fashioned dessert such as a baked custard or trifle. A retro menu

Ingredients

Europe
Oceania
Australian
Australia
France
Main course
Lunch
Mediterranean
Gluten-free
Winter

Ingredients

Method