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Italian meat salad

updated

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Ingredients for 4 servings:

  • 25 g parsley, chopped
  • 25 g spring onion(s), chopped
  • 1 garlic clove(s), finely chopped
  • 2 tomatoes, peeled, pitted and chopped
  • 2 tsp capers, finely chopped
  • 25 g breadcrumbs
  • 120 ml olive oil
  • 4 tbsp lemon juice
  • some salt and pepper
  • 400 g roast, sliced ​​cold

Instructions

Working time approx. 10 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 10 minutes

Place the parsley, onions, garlic, tomatoes, and capers in a bowl. Stir in the breadcrumbs, oil, and lemon juice. Season with salt and pepper. Arrange the meat on a large platter and spread the sauce over it. Cover and refrigerate for 1 hour.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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