Ingredients:
2 cups sliced cold roast lamb
1/4 small onion, finely chopped
2 stalks celery, sliced
4-6 tablespoons olive oil
1-2 teaspoons tarragon vinegar
Salt and pepper
1 teaspoon finely chopped fresh tarragon
1 tablespoon finely chopped parsley
1/4 small onion, finely chopped
2 stalks celery, sliced
4-6 tablespoons olive oil
1-2 teaspoons tarragon vinegar
Salt and pepper
1 teaspoon finely chopped fresh tarragon
1 tablespoon finely chopped parsley
Recipe:
1. Slice lamb thinly and then cut into thin strips.
2. Combine lamb in a salad bowl with onion and celery.
3. Pour over it a dressing made with olive oil and tarragon vinegar, and seasoned to taste with salt and pepper.
2. Combine lamb in a salad bowl with onion and celery.
3. Pour over it a dressing made with olive oil and tarragon vinegar, and seasoned to taste with salt and pepper.
Serves:
4
Notes:
Serving suggestion
Garnish this wonderful cold salad with fresh tarragon and chopped parsley and you have a hearty week-end luncheon dish. Provided you have some left over roast lamb, this is also an easy and quick main course meal.