LUXEMBOURG: Flintstone Salad (Feierstengszalot) with Roasted Baby Potatoes

A great use for leftover pot roast or steak of any type! This meal-in-the-form-of-a-salad comes together in about 15 minutes when made from scratch and about 10 minutes if starting with leftovers. Served over potatoes, which admittedly take a tad longer, it is a simple, yet hearty, summer supper.

Flintstone Salad (Feierstengszalot)

1 lb tenderloin steak or leftover beef of any sort*

4 large eggs

2 teaspoons whole grain mustard

2 tablespoons white wine or champagne vinegar

3 tablespoons canola oil + 1 additional tablespoon if cooking the tenderloin indoors

2 tablespoons heavy or whipping cream

12 cherry tomatoes

2 medium gherkin pickles, or 6 small gherkins or coronations

2 tablespoons chopped parsley

½ tablespoon chopped fresh tarragon, optional

1 teaspoon chopped fresh chives

Salt and pepper, to taste

*If your leftover meat is heavily sauced, just give it a good rinse. It still works in the salad!

1. If cooking the tenderloin indoors, heat the oil in a large skillet over medium heat. If grilling the tenderloin, heat grill to medium. Salt and pepper the meat and sear or grill until rare to medium-rare, about 5-6 minutes per side.

2. As soon as the meat goes in the skillet or on the grill, place a steamer basket in a small, lidded pan and add about 1" of water to the bottom. Place the eggs in the pan, cover, and place on the stove over high heat. After ~1 minute, when you can hear the water bubbling (do not open the lid), lower the heat to low and set a timer for 10 minutes.

3. While the meat and eggs cook, add the mustard, vinegar, 3 tablespoons canola oil, and cream to a teacup or small bowl. Whisk with a fork until emulsified. Sprinkle in some salt and pepper and adjust for seasoning.

4. When the meat is done, remove and cover with foil. Let stand for 2-3 minutes. If you have more time, cool completely.

5. Cut the meat into small, bite-size cubes and put into a medium mixing bowl. Cut the tomatoes in half and add to the bowl. If using medium gherkins, cut them lengthwise, then slice. If using small pickles, simply slice. Add to the bowl. Add the herbs and dressing to the bowl. Toss to coat.

6. When egg times goes off, remove eggs from heat and place in cold water. Peel and slice in half.

7. Serve immediately or —ideally — place in the fridge for a few hours for the flavors to meld before serving

8. Either way, can be served as is or over a bed of roasted baby potatoes, with 2 egg halves per person.

   
   

Roasted Baby Potatoes

1 lb baby potatoes

1 tablespoon olive oil

1 teaspoon salt

Additional salt and pepper to taste

1. Preheat oven to 375°F convection or 400°F normal.

2. If potatoes are larger, cut in half. Pour the olive oil on a rimmed baking sheet. Place the potatoes in and toss to coat. If they are halved, turn them so the cut sides are down. Sprinkle the salt evenly over the potatoes.

3. Bake for 30-35 minutes, until they are cooked through. (Careful, sometimes the uncut ones will burst. If that happens before the 30 minutes, you know they are ready!)

#meatandpotatoes #beefsalad #saladwithprotein #luxembourg

FUN FACTS:

• In an effort to reduce traffic, Luxembourg became the first country globally to make all trains, trams, and buses free for everyone.

•  Luxembourg is home to the global headquarters for Ferrero, the company that makes Nutella and Kinder chocolates.

• Nearly half of the people who work in Luxembourg cross the border daily from neighboring France, Germany, and Belgium.