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Beef muzzle salad: photo of the dish
Illustrative photo: Sebleouf — CC BY-SA 4.0, Wikimedia Commons
Salads & starters

Beef muzzle salad

Thin strips of beef muzzle in a mustard vinaigrette with shallots and cornichons: the classic starter of Lyon bouchons and brasseries.

  • 10 min
  • 4 servings
  • Easy
  • Budget-friendly
  • Lyonnaise

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Ingredients

Ingredients

Spices & seasoning

Nutrition facts

323 kcal per serving

Protein
20.2 g
Carbohydrates
2.3 g
of which sugars
0.9 g
Fat
25.4 g
of which saturated fat
4.7 g
Fiber
0.6 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Cut the muzzle into strips.
  2. Prepare a vinaigrette with plenty of mustard.
  3. Toss the muzzle with the thinly sliced shallots, sliced cornichons and the vinaigrette.
  4. Let marinate for 30 min in the fridge and sprinkle with parsley.

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Original Ecomely recipe.