Meat Salad with Tomato Dressing
- 350 grams
cooked Beef (such as rump, roast beef or cold cuts)
- 150 grams
Pearl onion (from a jar)
Anchovy fillets (brined)
- 2 tablespoons
Cut meat into small pieces. Drain onions (be sure to keep part of brining liquid) and halve or quarter, depending on size. Rinse and pat dry anchovies with paper towels. Set 3 anchovies aside for garnishing, chop the rest. Combine meat, onions,chopped anchovies and parsley and mix well, sprinkle with some brining liquid from onions.
Combine tomato puree with vinegar, mustard and oil. Season with sugar, salt and pepper. Whisk everything well.Combine dressing with meat salad and let stand for 30 minutes at room temperature. Season to taste and garnish with anchovies and parsley. Serve.