Posted on | May 7, 2011 | 3 Comments
Salata de Beouf is a traditional Romanian dish. I would describe it as a mix between a potato and meat salad. It is often prepared for holidays or special occasions. Originally, it is made with beef but most people in Romania prepare it with chicken instead. It is usually served as an appetizer, but it also makes a great side dish, or even main dish when served with some bread.
I want to thank my friend Natalie and her Mom for giving me this recipe. It was delicious, thank you! Lots of greetings across the globe…
For the salad
- 6 potatoes, washed and peeled
- 6 medium-sized carrots (or more if baby carrots are used)
- 6-7 medium-sized pickles
- 500g / 1 lb chicken breast
- salt, pepper to taste
- spices, if desired
- other vegetables can be added as well if desired
- 1 pickled or roasted red pepper, as garnish
For the mayonnaise
- 1 raw egg yolk
- 2 boiled egg yolks
- 250ml / a little more than a cup oil
(I reduced the quantity of the mayonnaise ingredients a little. The original recipe asked for 500ml oil, 2 raw egg yolks and 2 boiled egg yolks. I reduced these ingredients to make it a little healthier but this is up to you how much you prefer.)
In a large pot, boil the potatoes, carrots and chicken together. This will take approximately 30 minutes or more. The potatoes will boil first, the carrots second, and the chicken last, so take them out in that order when you think they are done.
Cut the cooked chicken, potatoes and carrots into small cubes and place them in a bowl. Cut the pickles into small pieces as well. Add them to the bowl and mix everything.
To make the mayonnaise, mix the raw egg yolk (or 2 raw egg yolks if you use 500ml oil) with the 2 boiled egg yolks. Gradually add the oil until it is well combined into a paste.
Pour the mayonnaise to the other ingredients and mix it all together, so the salad will be ‘kept’ together. Add salt and pepper to taste and spices if desired.
If you have any left-over mayonnaise spread it on top like cake frosting. Decorate the salad with the roasted bell pepper.