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Nations Best® Recipes

French Charcuterie Salad with Tongue

4
This is just the type of salad one might find in a French charcuterie. It would be a wonderful addition to a buffet of salads served at a summer luncheon, a light supper, or brunch. A generous amount of parsley in the sauce lends a welcome freshness. Serve with a crusty baguette and a wedge of creamy Brie.

Meat Suggestions

Ingredients

  • Sauce
  • 2 shallots, peeled
  • 1/2 c (packed) fresh parsley leaves
  • 2 Tbsp drained tiny capers
  • 2 Tbsp finely-chopped gherkin pickles
  • 1 tsp Dijon mustard
  • Salt & freshly-ground black pepper, to taste
  • 1/4 olive oil
  • 1 Tbsp tarragon vinegar

  • 1 lb thinly-sliced Nations Best® Corned Beef Tongue
  • 1 ripe tomato, coarsely-chopped
  • 2 Tbsp chopped flat-leaf parsley, for garnish

Directions

  1. Sauce
  2. 2 shallots, peeled
  3. 1/2 c (packed) fresh parsley leaves
  4. 2 Tbsp drained tiny capers
  5. 2 Tbsp finely-chopped gherkin pickles
  6. 1 tsp Dijon mustard
  7. Salt & freshly-ground black pepper, to taste
  8. 1/4 olive oil
  9. 1 Tbsp tarragon vinegar

  10. 1 lb thinly-sliced Nations Best® Corned Beef Tongue
  11. 1 ripe tomato, coarsely-chopped
  12. 2 Tbsp chopped flat-leaf parsley, for garnish