1 lb (500 g) cooked pickled tongue, cut into long, narrow strips
90 g (3 oz) smoked beef, thinly sliced
2 carrots, cut into julienne strips
1 celery stalk, cut into julienne strips
6 lettuce leaves
90 g (3 oz) smoked beef, thinly sliced
2 carrots, cut into julienne strips
1 celery stalk, cut into julienne strips
6 lettuce leaves
for the salad dressing
3 tbsp cooking oil
3 tbsp wine vinegar
2 tbsp meat stock
1 tsp soft brown sugar
1 tsp prepared mustard
1 tbsp chopped mixed fresh herbs
3 tbsp wine vinegar
2 tbsp meat stock
1 tsp soft brown sugar
1 tsp prepared mustard
1 tbsp chopped mixed fresh herbs
method
1. Mix salad dressing ingredients and marinate tongue and smoked beef in half the salad dressing for 1 hour.
2. Arrange meat, carrots and celery on lettuce leaves, sprinkle remaining salad dressing over and serve.
2. Arrange meat, carrots and celery on lettuce leaves, sprinkle remaining salad dressing over and serve.
serving amount
serves 6
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