JOANNA'S FOOD: family cooking, from scratch, every day

Tuesday, June 02, 2009

Beef salad with capers and parsley

I've decided this year to cook my way through Elizabeth David's Summer Cooking, and I've started with this very good cold beef salad, which we ate last night for supper. ED gives this as the best use for the little bits left over at the end of a baked brisket, but I used the remains of a roasted silverside.

As she says, better made into a salad rather than reheated in a hash or rissoles - but who does that nowadays, anyway?

Elizabeth David's beef salad with capers and parsley

Slice your beef into ribbons. Make a vinaigrette dressing with finely chopped shallot, crushed capers, chopped parsley, red wine vinegar, olive oil and seasonings. If you are using curly-leafed parsley it should be finely cut, if flat-leafed, you can chop it quite roughly. Combine everything and serve.


Ed Bruske said...

That does look very good, Joanna.

Sophie said...

MMMMM...looking very tasty! yum!

Anonymous said...

Mmmm. Great idea to work your way through a book as a summer project.

Anonymous said...
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aforkfulofspaghetti said...

How simple and lovely - and summery. Very Elizabeth David. Definitely a keeper.