Bou salad

Ingredients for 8 servings:

• 6 egg yolks
• some lemon juice
• 1 tsp anchovy paste
• 1 tbsp mustard
• salt and pepper
• Sugar
• 600 ml oil (sunflower)
• e.g. crème fraîche, yogurt or sour cream
• 1 ¼ kg lean beef, preferably shoulder, cooked, diced
• 250 g potatoes, diced
• 250 g carrot(s), diced
• 250 g peas, frozen
• e.g. meat broth or vegetable broth
• 350 g gherkins (salted dill), very finely diced
• 1 bunch parsley, weighed
• 1 tbsp dill, weighed
• black pepper
• 12 black olives for garnishing

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Romanian beef salad

Whisk the egg yolk with the mustard and anchovy paste. Add the oil in a thin stream. Season the mayonnaise with salt, sugar, and lemon juice. The mayonnaise will be lighter if you dilute it with a little crème fraîche, sour cream, or yogurt. Cook the potatoes, carrots, and peas in a light vegetable or meat broth and let it cool. Combine the meat, vegetables, and dill pickles with the herbs and pepper, then stir in half of the mayonnaise. Arrange the salad on a plate in a semicircle or elliptical shape and carefully spread the remaining mayonnaise over it, like a glaze. Garnish with the olives. Serve with (white) bread. The salad tastes even better the next day. It’s not an everyday salad, but rather for special occasions. Tip: You can omit the glaze to reduce the calories, but this will distort the recipe.