Ox Snout Salad
This dish from Figlmüller’s menu is a typical Styrian appetizer, combining processed meat and greens. Pickled ox snout has a texture similar to head cheese, and is made by dry-pickling the meat from an ox snout for 9 days in salt, then cooking until tender in a mixture of boiling water, peppercorns, bay leaf, and a little vinegar. The meat is then pressed overnight in a mold and sliced very thin for service. Head cheese, while similar, is made from a pig rather than an ox.
- Ox snout - 1 pound, pickled (alt. head cheese)
- Salt and freshly ground black pepper
- White Wine Vinegar - 1/4 cup
- Red Onion - 1, sliced paper thin
- Mixed salad greens - 2 cups
- Radishes - 3, julienned
- Pumpkin seed oil - 1/4 cup
- Chives - 1/2 bunch, minced
- Watercress - 4 sprigs
Slice the meat very thin. Place the slices in a large bowl and sprinkle with salt, pepper, and vinegar, Toss gently to coat evenly. Add the onion slices and toss again. Place a selection of greens on each salad plate. Divide the meat among the plates and place thin slices on each salad. Sprinkle on the radish julienne. Drizzle with pumpkin seed oil. Garnish each with a sprinkle of chives and a sprig of watercress.