Salad From Pot-Au-Feu Leftovers

Cut the leftover pot-au-feu meat into small cubes. Cut the carrots into slices. Peel and chop the shallot. Chop the kitchen herbs. Mash the hard-boiled egg with a fork. Prepare salad dressing. Set aside.

Mix all ingredients except culinary herbs with salad dressing. Before serving, sprinkle with the fresh herbs, season with salt, season with pepper and mix well. Serve immediately.

If you want to cook the lettuce earlier, don’t form the salad dressing over it until before serving, as the meat will soak it up quickly.

– Country : France – Region : Provence-Côte d’Azur – Wine : Rosé de Provence – Takes approx. : 00 h 24 min – Cooking time : 9 min – Prep. tz. : 15 min – Difficulty : Easy – Price : Inexpensive

Our tip : It is best to use fresh herbs for a particularly good aroma!

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