Salată Boeuf
The Quirky Foodster Team
Ingredients
- Cooked beef, diced — 300 g (10.5 oz)
- Potatoes, boiled and diced — 3
- Carrots, boiled and diced — 2
- Pickled cucumbers, diced — 3
- Peas, cooked — 1/2 cup (75 g / 2.5 oz)
- Mayonnaise — 1 cup (240 g / 8.5 oz)
- Salt and pepper — to taste
- Sliced boiled egg and parsley, to garnish
Method
- Combine the diced beef, potato, carrot, pickled cucumber and peas in a large bowl.
- Fold in the mayonnaise until everything is well coated.
- Season with salt and pepper to taste.
- Transfer to a serving dish and smooth the top.
- Garnish with sliced boiled egg and parsley before serving chilled.
Introduction: A creamy, hearty salad of diced boiled vegetables, meat and pickles bound in mayonnaise, a festive staple for Moldovan celebrations.
Cultural Background: Salată boeuf (‘beef salad’) holds a place of honour on Moldovan holiday tables, particularly at New Year and Christmas, its rich mix of ingredients and generous mayonnaise reflecting the abundance associated with festive meals.
Tips: Dice all the ingredients to a similar small size for the best texture and presentation. Chill for at least an hour before serving to let the flavours meld.
Variations: Use cooked chicken in place of beef for a lighter version. Layer the salad in a mould for a more formal presentation, unmoulding before serving.
Storage: Store covered in the refrigerator for up to 2 days.
Reheating: This is a cold salad and is not reheated.
Nutrition: Per serving (approx.): 320 kcal, 12 g protein, 24 g fat, 16 g carbohydrate.
FAQs:
Q: Is this the same as Russian salad or Olivier salad?
A: It shares similarities with related dishes
Q: When is this salad traditionally served?
A: Most commonly at New Year and Christmas
- Cooked beef, diced — 300 g (10.5 oz)
- Potatoes, boiled and diced — 3
- Carrots, boiled and diced — 2
- Pickled cucumbers, diced — 3
- Peas, cooked — 1/2 cup (75 g / 2.5 oz)
- Mayonnaise — 1 cup (240 g / 8.5 oz)
- Salt and pepper — to taste
- Sliced boiled egg and parsley, to garnish
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