Romanian Boeuf Salad: The Ultimate Holiday Appetizer Revamp for 2025!

boiled beef

🥗Healthier: chicken breast

💰Cheaper: canned tuna

Chicken is leaner, while tuna is more affordable.

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt cuts calories while adding creaminess.

pickles

🥗Healthier: cucumber

💰Cheaper: zucchini

Cucumber provides a fresh crunch with fewer calories.

hard-boiled eggs

🥗Healthier: tofu

💰Cheaper: egg substitute

Tofu offers a plant-based protein alternative.

Place beef shank with bone in a slow cooker.

Cover with water, add salt, peppercorns, and a bay leaf.

Cover and cook on high for 6 hours.

After 3 hours, add whole and peeled carrots, parsnip, parsley root, celery root, and potatoes.

Add more water if needed and continue cooking.

Remove everything and let it cool completely after cooking time is done.

Cut the beef and vegetables into small, even cubes.

Add fermented cucumbers, pickled red peppers, and pitted olives to the bowl with beef and vegetables.

Place everything into a large bowl and add blanched peas.

Blend boiled egg yolks, milk, mustard, lemon juice, and salt to make mayonnaise, slowly adding sunflower oil until thick and creamy.

Add most of the mayonnaise to the bowl along with a bit of mustard and fold gently with a spatula.

Taste and adjust seasoning with more salt, mayo, or mustard as needed.

Transfer the salad to a serving dish and smooth the surface.

Spread remaining mayonnaise on top for a glossy finish.

Decorate with peas, carrots, olives, or parsley as desired.

Let it rest in the fridge for 1 to 2 hours before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens