Boiled Beef In Salad

Preparation:

Preparation: Let the boiled meat cool down and cut it into small pieces (or use leftover boiled meat). Collect them in a salad bowl, sprinkle them with the finely chopped onion and parsley; add the capers, the pickled gherkins cut into thin slices. Dress with olive oil and very little vinegar mixed together with a pinch of salt and a teaspoon of mustard. Mix and leave to flavor for an hour. Garnish the dish with the hard-boiled eggs cut into wedges or slices or even cut in half horizontally, placing a grain of green pepper in the center of the yolk. Accompanying wines: although based on red meat, it is a cold dish that requires white wines: Valcalepio Bianco DOC, Val D'Arbia DOC, Cirò Bianco DOC.