A Mexican-style shredded beef salad with lettuce, radish, avocado and lime vinaigrette.
160 gBeef
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40 gRadish
50 gAvocado
50 gLettuce
60 gTomatoes
20 gOnion
5 gCilantro
1 tbspLime juice
1 tspRed wine vinegar
1.5 tspDressing oil
To tasteSalt
To tasteBlack Pepper
Put the beef in a small saucepan and add water to cover by 2 cm. Bring to a boil, skim any foam, then cover partly and simmer gently for 75-100 minutes until the meat pulls apart easily. Add hot water as needed to keep it covered.
Lift the beef from the liquid and let cool until safe to handle. Shred with two forks and spread out to cool until just warm.
Shred the lettuce, thinly slice the radishes and onion, dice the tomato and avocado, and chop the cilantro.
Whisk the lime juice, vinegar and oil with salt and pepper. Toss with the beef and prepared vegetables, folding in the avocado gently. Serve promptly.