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Salpicon (Shredded Beef Salad)
6 to 8 servings
What do Argentine cooks do after they've invited friends and family over for a large asado, overestimated the number of guests and now have pounds of leftover meat? Cecilia Seré, of the estancia La Leocadia, turns to this dish, as do cooks across the country, as a solution. Though this recipe calls for flank steak here, this savory salad can be made with any type of meat, including chicken or fish.
- 2 medium russet potatoes, peeled
- 2 medium carrots, trimmed and peeled
- Salt and freshly ground black pepper
- Olive oil
- 4 small tomatoes, peeled, cored, seeded and chopped
- 3 cups shredded cooked flank steak
- 6 tablespoons mayonnaise
- Juice of 1 lemon
- 2 teaspoons red wine vinegar
- 5 hard-cooked eggs, peeled and diced
- 3 leaves Boston lettuce, shredded
Bring a large pot of salted water to a boil over high heat. Meanwhile, cut the potatoes and carrots into a long dice. Add the vegetables to boiling water and cook until soft, about 10 minutes. Drain, then transfer to a medium bowl. Season the warm vegetables to taste with salt and pepper, drizzle with a little oil, then add the tomatoes and meat.
Mix together the mayonnaise, lemon juice and vinegar in a small bowl, then stir into the beef. Add the eggs and shredded lettuce and toss gently to mix well. Adjust seasonings before serving.
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Recipe reprinted by permission of World Publication, LLC. All rights reserved.
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