Prep time:
Total time:
Serves: 4
Every year after the holidays we make this cold salad dish with the leftover dark meat of our turkey. There are many versions of Salpicón and this one comes from Markus's Tia Amalia. You can make it with just about any meat or fish. This is an Argentine recipe and pairs perfectly with our Malbec.
Ingredients
- 1 yellow onion, sliced thin
- 1 red bell pepper, sliced thin
- 2 cups dark meat (turkey or beef)
- 1 Tbsp dried oregano
- Extra Virgin Olive Oil
- Balsamic Vinegar
- Salt and Pepper
Instructions
- Shred the meat and combine in a bowl with the onion and peppers and oregano.
- Add a little olive oil and vinegar to your desired preference.
- Season with Salt and Pepper and extra oregano to taste.
- Best served at room temperature.
