Hangover beef salad


  • leftover rare roast beef, thinly sliced (3 or 4 slices per person), to serve
  • 1 handful fresh flatleaf parsley, roughly torn or chopped
  • 1 short lump of fresh horseradish, for grating
  • 4 tablespoons olive oil
  • ground black pepper
  • ½ teaspoon Dijon mustard
  • 1 tablespoon red wine vinegar
  • + 6 more ingredients
    • sea salt flakes
    • 1 garlic clove
    • 1 fresh bay leaf
    • 1 medium-sized onion, peeled and chopped
    • stock or water, to cover
    • 250g/9oz Puy lentils or other small, green lentils

1. Put the lentils in a saucepan, cover with the stock (or water) and add the onion, bay leaf and garlic. Bring to the boil, then lower the heat and simmer for 20 minutes, or until the lentils are tender but retain some bite. 2. Meanwhile, make the dressing. Put a pinch of sea salt into a small ...

View full recipe at SpringPad


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