Shredded Oxtail Salad With Mustard and Shallot

Ingredients

• 3 pounds cooked oxtail (leftover from French Onion Soup)
• 3 tablespoons finely chopped shallot
• 2 tablespoons Dijon mustard
• 2 tablespoons red wine vinegar
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• ⅓ cup extra-virgin olive oil
• ½ cup chopped parsley
• Salad greens or toasted bread slices, for serving.

• Nutritional Information

  • Nutritional analysis per serving (14 servings)

    285 calories; 22 grams fat; 7 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 1 gram polyunsaturated fat; 0 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 18 grams protein; 64 milligrams cholesterol; 246 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 cups

Preparation

1. Pick the meat from the oxtail bones. Discard the bones; shred the meat with your fingers or coarsely chop.
2. In a bowl, whisk together the shallot, mustard, vinegar, salt, and pepper. Slowly whisk in the oil in a steady stream until incorporated. Pour vinaigrette over meat and toss well. Gently fold in parsley. Serve over salad greens or toasted slices of crusty bread.

25 minutes