Oxtail Salad from Tony Bilson's Recipe Book by Tony Bilson
Remove the flesh and soft glutinous parts from the oxtail and break into fine pieces. Cut the leeks into julienne and blanch. Rinse under cold water and allow t
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at app.ckbk.com.
Ingredients
- 2 tbl French mustard
- 20 ml sherry vinegar
- 2 cloves garlic, crushed
- salt and pepper
- 80 ml olive oil
- poached oxtail
- 3 leeks, white parts only
- 6 cornichons
- 1 cucumber, peeled and seeded
- 3 tbl capers
- 200 g button mushrooms, finely
- ½ cup chopped parsley
- 2 cups mustard cress
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