A good way to use up leftover salt beef, this marinated salad should be made at least
6 hours before it is required. Serve it zoith other salads, French bread and butter and chilled lager.
1 lb. boiled salt beef, thinly sliced and cut into strips
2 large pickled gherkins, thinly sliced
3 large peppers, red, yellow and green, white pith removed, seeded and thinly sliced
1 large onion, thinly sliced and pushed out into rings
3 fl. oz. olive oil
3 tablespoons wine vinegar
1 tablespoon prepared mustard
1 teaspoon sugar
1 teaspoon salt
½ teaspoon coarsely ground black pepper
In a large salad bowl, combine the salt beef, gherkins, peppers and onion. Set aside.
In a small bowl, mix the oil, vinegar, mustard, sugar and salt together until they are well mixed. Pour the dressing over the meat and vegetables. Cover the bowl with plastic wrap and put it in the refrigerator. Leave to marinate for at least 6 hours.
Just before serving, toss the salad well and sprinkle the black pepper on top. r.SSS – (