9 October 2008

Mediterranean Beef Salad

A mixture of technology and Mother Nature... I thought it would be good to capture this photo, every now and then (especially in the Autumn) the sky glows a fabulous orange colour above the cave. This usually means cold nights are on the way but during the day it can still be quite warm - salads for lunch..

This recipe is a great way to add some life to left over cold beef, perhaps the day after a joint served with friends and family... Beef sarnies - sometimes you just need one :) but a simple salad is packed with flavour, quick and easy, here's the Med version.


Left over beef joint
Half an onion
1 Tomato
Capers (1 tbsp drained but not rinsed)


Dijon mustard (teaspoon)
olive oil
white wine vinegar
salt & pepper

How to make:
1. Shred the beef into thin strips, slice the tomato and onion as thin as possible.Place into a bowl and mix well, then add the capers and mix again.

2. To make the dressing, place the oil and vinegar(about a tablespoon of each) together with the mustard in a small bowl, season and mix well. Drizzle over the salad and serve.


Anonymous said...

What a beautiful sky!!And an interesting cold beef recipe to try!

Orce Serrano Hams said...

Glad you like the recipe Sheffy, its usually a hit the day after a good old roast! Nice in the summer for a light lunch.

Shionge said...

Yummm....I could literally eat them off my screen :D

Orce Serrano Hams said...

Hi Shionge, glad you like it. A little French influence with the Dijon mustard... nice tapas, glass of something at the ready.. :)

Zéphyr, said...

Bonjour ! Une visite de courtoisie. Je suis un habitué du blog "Krimo's"
Je suis un amateur de la cuisine méditerranéenne.

Elle est riche et très variée. L'huile d'olive et l'ail font d'elle une saveur particulière.

Bon courage !

Orce Serrano Hams said...

Hola Zéphyr! Je vous remercie d'être venus à notre blog. Nous sommes d'accord pour la cuisine est variée et très bonne santé aussi!