Boiled Beef Salad with Gherkins, Red Onion and Parsley

Insalata di Manzo Bollito con Citrioli e Cipolla

Makes 4 servings

4 cups shredded beef from Meat Stock (Lidia’s Italian Table, p. 78)

1 cup sliced cooked carrot, from Meat Stock (Lidia’s Italian Table, p. 78)

1 medium red onion, sliced (about 1 cup)

1/2 cup chopped cornichons, or other small gherkins

1/4 cup chopped Italian parsley leaves

1/3 cup extra virgin olive oil

4 tablespoons red wine vinegar

Salt

Freshly ground pepper

Sprigs of Italian parsley

Combine the beef, carrot, onion, cornichon and chopped parsley in a mixing bowl. Toss to mix. Add oil and vinegar and toss again. Season to taste with salt and pepper.

Serve at room temperature, garnished with whole sprigs of Italian parsley.