This is a much loved salad in Romania and there is no celebration without it.
Whenever a clear chicken/beef soup is made, the meat and root vegetables are used to make this salad, with some extra added ingredients.
French culture was a strong influence at some point in the history of my country, hence the name boeuf - beef. Previous generations used beef for the soup, but nowadays it is mostly made with chicken. The name was never changed, though.
Enjoy!
salata de boeuf
Ingredients
2 cooked chicken breasts, 6 medium carrots and ½ celeriac from the chicken soup (see the recipe here), finely diced
4-6 medium gherkins, finely diced
100g canned peas
200g mayonnaise
To serve: fresh, crusty white bread
Method
Mix all ingredients well. Taste for saltiness and add more if needed.
Leave in the fridge for 30 minutes, for flavors to develop.
Eat with white, crusty bread!
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