Boiled beef salad with potatoes and salsa verde

Ingredients

For 1 serving

• Beef shank130 g
• Potatoes200 g
• Red onion30 g
• Celery50 g
• Pickled gherkins20 g
• Parsley12 g
• Capers5 g
• Extra virgin olive oil10 g
• Red wine vinegar1 tablespoon
• Saltto taste

Contains: celery, sulphites,

In season: October – March

Method

1. Use beef shin that is already boiled (or simmer it beforehand for 2 hours in an aromatic stock) and cut it into thin strips.
2. Bring a small pan of water to the boil. Peel the potatoes and cut them into roughly 2 cm pieces; when the water boils, salt it and cook them for 15 minutes, until a fork slides in easily; drain.
3. Meanwhile, make the salsa verde: very finely chop the parsley and capers and whisk them with the oil and red wine vinegar until emulsified.
4. Thinly slice the red onion, celery and gherkins.
5. Combine the beef, warm potatoes, onion, celery and gherkins, season lightly with salt and dress with the salsa verde.