Meat, pepper & onion Salad

If you do not have enough leftovers, boil some additional raw meat in a vegetable broth (1 hour simmering).

Meanwhile :
Peel the peppers using a serrated peeler, rinse, and cut them into thin strips.
Put them to disgorge in a bowl tossed with the coarse salt for 1 h.
Peel and slice the onions very thinly. Set them aside.
Rinse, dry and chop the parsley leaves (remove the branches).

When the meat is cooked, let it cool down.
Cut into sticks (about 2 mm thick, as regularly as possible). Set aside.

Prepare the seasoning:
Mix the mustard with the vinegar.
Then progressively add the oil, stirring well.
Season to taste with pepper and chilli (and possibly a little fine salt).

Rinse the peppers with water, then pat them dry with a towel.

Make the salad by tossing the meat, onions, peppers and the vinaigrette.
Toss everything gently.
Finally sprinkle all the chopped parsley.

You can add some chopped cornichons if you want.
Not too much chili if you're drinking wine !
Peppers of different colors will visually bring some volume to your dish. Try to get some organic ones.