Gourmet Mixed Meat Salad
The trick to this salad is that it never relies on a single meat: use at least two or three kinds, and let them play off each other. Veal brings tenderness, pork adds fat and heft, while chicken or turkey lightens the mix. It’s a genuinely good way to use up whatever is left from a Sunday roast or a holiday spread.
The one rule worth respecting is a uniform, thin julienne. Cut everything, meat, pickles, and apple, to roughly the same matchstick size (think noodle-thin) so the salad stays distinct rather than collapsing into paste, and the dressing coats each strand evenly.
- Swap part of the mayonnaise for smetana (full-fat sour cream, or use crème fraîche) or plain yogurt to lighten it and let the meat come forward.
- If your onion is harsh, pour boiling water over it or steep it in lemon juice for a few minutes to tame the bite.
- Chill for at least 30 minutes so the pickle brine and lemon spread through the whole bowl.
Part of Ukrainian cuisine — 464 more recipes in the section.
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Ingredients
Instructions
Cut all the ingredients into thin narrow strips, like noodles (the vegetables can be grated on a special grater).
Drizzle with lemon juice, season with salt and pepper.
Dress with mayonnaise and mix.
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