In Salad
Ingredients
Directions
Prepare
Cut the beef in very thin and short slices.
Place the sliced beef on a dish with chopped parsley.
Put the sliced beef in a saucer.
Dress and serve
Add sweet oil and vinegar, salt, pepper, and mustard, using two tablespoonfuls of oil to one of vinegar, according to the quantity of beef you have.
Beat the mixture a little.
Pour the dressing over the slices.
Serve.
Nutrition, whole recipe (rough)
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Explore the science
What each ingredient does
- Beef (in the method)
- Forms the body of the salad, so its thin slices carry the dressing.
- Oil
- Adds richness and carries flavour, coating the slices with a smooth fat.
- Vinegar
- Adds acidity that sharpens the dressing and balances the oil.
- Mustard (in the method)
- Helps oil and vinegar stay combined, and adds a sharp, aromatic bite.
The step that matters
Beat the dressing before pouring. Beating oil, vinegar and mustard together briefly emulsifies them, so the dressing clings to the slices instead of separating into oil and vinegar layers.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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