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Le Chaudron recipe
Museau vinaigrette
Beef muzzle salad with vinaigrette
⏱ 20 minServes 4Easy260 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
400 g (14 oz)cooked beef muzzle
2shallots, chopped
4sliced cornichons
4 tbspwine vinegar
6 tbspsunflower oil
1bunch flat-leaf parsley, chopped
- 400 g (14 oz) cooked beef muzzle
- 2 shallots, chopped
- 4 sliced cornichons
- 4 tbsp wine vinegar
- 6 tbsp sunflower oil
- 1 bunch flat-leaf parsley, chopped
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Cut the muzzle into thin strips.
- Whisk the wine vinegar with the oil.
- Add the shallots and cornichons.
- Toss with the meat.
- Marinate in the fridge for 1 hour.
- Sprinkle with parsley and serve cold.
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