There is no Romanian holiday without this salad, which, despite the title, can be made with pork, chicken, or turkey meat. Boeuf is French for beef, but I used chicken instead.
This salad is typically served as an appetizer or side dish, and it is equally delicious without the meat. The mayonnaise binds together all of the vegetables and meat.
The most important aspect of this recipe is that there is no right or wrong way to make it; each family prefers it differently, with more pickles or less carrots, for example.
So the ingredients are just a guideline; you don’t have to weigh everything all the time.
Beef Salad – Salata Boeuf
This salad is present on the table on every Romanian holiday.
Ingredients
- 250 g chicken meat
- 4 large potatoes
- 1 large carrot
- 6 pickles
- 100 g green peas
- salt and pepper as per taste
- ½ cup mayonnaise
Instructions
- In a pot with salted water, place the meat, carrots and potatoes and let them cook until they are fork tender. The potatoes and carrots will be ready before the meat, so be sure you're checking once in a while.
- After they're cooked, drain and let them cool.
- Chop into dices the meat, potatoes, carrots and pickles.
- Into a big bowl, add the meat and all the vegetables, including the peas and ½ cup of mayonnaise. Season with pepper and salt and mix it all together.
- Serve the salad cold.
