Craving a savory meat salad even during the peak of summer? If you have some boiled beef left over from preparing broth and can't bear the thought of eating it hot in the sultry heat, this vibrant salad is the answer!
Traditionally, boiled meat in broth is a beloved winter comfort food, but you can transform these leftovers into a crisp, revitalizing salad perfect for warm days. This dish isn’t just delicious—it’s also a clever way to use up any veggies in your fridge that ripen too quickly in summer and may otherwise go to waste.
With its combination of tender beef and fresh, seasonal vegetables, this salad delivers not only flavor but also a bit of culinary history, echoing rural traditions where nothing was ever thrown away and every ingredient was made to shine in any season.
To elevate the flavors of this summery salad, pair it with a crisp rosé, whose delicate florals and minerality bring brightness and freshness to each bite. If you prefer white wine, a lively, fruity Pinot Grigio with tropical notes is an excellent companion, enhancing the lightness and zest of the dish.
IngredientsTry it with...
Preparation
for 4 servings
Step
1
Of 3
Rinse your cut of beef thoroughly and set it in a large stockpot. Add half the celery, two roughly chopped carrots, a peeled onion, half the cherry tomatoes, and a few sprigs of parsley.
Pour in enough water to cover the ingredients, then season generously with salt and freshly ground black pepper. Bring to a gentle boil, then simmer uncovered for at least an hour to infuse the meat with aromatic flavor.
Step
2
Of 3
Once the beef is tender, remove it from the broth and allow it to cool thoroughly. Save the aromatic broth—it can be poured into a container and stored in your freezer for soups, risottos, or sauces.
After the meat has cooled, slice it into thin strips or cut it into bite-sized chunks, depending on your preference.
Step
3
Of 3
Slice the carrots reserved from the broth. Thinly slice the remaining raw celery and halve the rest of your fresh cherry tomatoes.
Toss the vegetables together with the cooled beef in a large bowl. Dress the salad with a generous squeeze of lemon juice and a drizzle of high-quality extra virgin olive oil. Finish by seasoning with salt and freshly ground black pepper to taste. Serve well-chilled for maximum refreshment and enjoyment.
Try it with...
Filippo Bartolotta
...Great Italian Goodies!