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
- 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