A small, hearty salad. Served cold, usually as a side-dish, but also works great as a little snack.
If you use home-made mayonnaise, you can cook the egg whites in a scrambled fasion, and add it to the salad as well. This won’t affect the flavour too much, but will make it a more filling snack, and you won’t have to make meringue again.
|Preparation time||30 minutes|
|Cooking time||300 minutes|
This is a very simple means of stewing beef. You can adapt this to your preferred recipe for stewed beef and use it all the same. Since this is the longest process, you can perform all other steps in the meantime.
All the ingredients should be chopped to around the same size, around 2 millimeters big. The finer you chop, the smoother the eventual salad will be.
The cooking process removes the raw taste, and makes the ingredients slightly softer. Depending on how finely you chopped the ingredients, this process only has to take 1 or 2 minutes per ingredient.
All the ingredients should be reasonably dry before mixing it all together, or the salad will get watery and soggy. The method I use for drying all these ingredients is to put them between sheets of paper towel, and press down on it to expunge most of the moisture, then remove the paper towels.
You can obviously serve it in any way you desire, but this is how I traditionally encountered it.