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    French Charcuterie Salad with Tongue

    Serves 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