Salads
Feierstengszalot
Ingredients
- 500g (1 lb) Cooked beef (boiled or leftover roast), cut into strips
- 3 Pickled gherkins, sliced
- 1 Onion, thinly sliced
- 2 Tomatoes, sliced
- 2 Hard-boiled eggs, sliced
- 3 tbsp (45g) Mayonnaise
- 1 tbsp (15g) Mustard
- 1 tbsp (15g) Vinegar
- Salt and pepper, to taste
- Lettuce leaves, to serve
Method
- Whisk the mayonnaise, mustard, and vinegar together to make the dressing.
- Toss the beef strips, gherkins, and onion in the dressing until well coated.
- Season with salt and pepper and chill for at least 20 minutes to let the flavours combine.
- Arrange lettuce leaves on a platter and spoon the beef salad on top.
- Garnish with sliced tomato and hard-boiled egg before serving.
Introduction: Feierstengszalot is a classic Luxembourgish bistro dish, closely tied to the country's traditional pubs and cafés, where cold beef salad with mustard dressing has long been a hearty, no-fuss lunch order.
Cultural Background: Feierstengszalot is a classic Luxembourgish bistro dish, closely tied to the country's traditional pubs and cafés, where cold beef salad with mustard dressing has long been a hearty, no-fuss lunch order.
Tips: Cold leftover boiled or pot-roasted beef works especially well here — the dish was traditionally a way to use up beef from the Sunday pot.
Variations: Add diced boiled potato for a heartier version, or swap some of the mayonnaise for sour cream for a lighter dressing.
Nutrition: Approx. 310 kcal, 22g protein, 20g fat, 8g carbohydrates per serving.
FAQs:
Q: Why is it called 'fire stone' salad?
A: The name refers to the traditionally hot stones once used at the table to keep dishes warm, though this particular salad is served cold.
Q: What's the best cut of beef to use?
A: A well-cooked, tender cut like brisket or a simple pot roast works best, since it's meant to be sliced or torn into strips.
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