Salade de Museau

Cook beef snout until tender, then cool and slice thinly.

Finely chop onions, bell peppers, tomatoes, and cucumbers.

In a large bowl, combine sliced beef snout with chopped vegetables.

Add chopped parsley to the mixture for freshness.

In a separate bowl, whisk together vinegar, olive oil, salt, and black pepper.

Pour the dressing over the salad and toss to combine.

Add mustard, minced garlic, and lemon juice to enhance flavor.

Adjust seasoning with more salt and pepper if needed.

Let the salad marinate for at least 30 minutes in the refrigerator.

Serve chilled, garnished with additional parsley and chili peppers.

Allergens