Feiersténgszalot (meat salad)



Feiersténgszalot (meat salad)

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Serves 4


  • 600 g boiled beef (rump roast, brisket or similar)
  • 2 shallots
  • 2 hardboiled eggs (cook for 10 min)
  • 30 g pickled gherkins


  • 1 dl sunflower oil
  • 3,5 tbsp wine vinegar
  • ½ tsp mustard
  • 2 sprigs of parsley
  • 1 sprig of tarragon
  • 5 strands of chive
  • salt and pepper
  • 3,5 tbsp cream (optional)


  • Cut the cooled meat into bite-sized cubes
  • Dice the shallots
  • Chop the gherkins and the hardboiled eggs

For the dressing

  • Mix the mustard, the vinegar, the oil and the cream
  • Season with salt and pepper
  • Add the finely chopped herbs

Add the dressing to meat and the other ingredients, mix everything and let the salad rest in the fridge for at least one hour before serving.

Serve with salad and sautéed potatoes



Recipe by Carlo Sauber,
teacher at Lycée Technique de Bonnevoie

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Luxembourg City

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