Directions:
- In the bottom of a mixing bowl whisk together the vinegar, 1/2 teaspoon salt, pepper and Dijon mustard. Slowly drizzle in the olive oil and whisk until emulsified. Add the garlic, capers, leftover juices and season with salt and pepper.
- Set meat in a nonreactive serving dish and scatter the onions over the top. Pour dressing over the top and marinate at room temperature for an hour or longer. Garnish with parsley and tomato slices. Serve with a potato salad or cole slaw.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 626.54 Kcal (2623 kJ) | ||
| Calories from fat | 397.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 44.13g | 68% | |
|---|---|---|---|
| Cholesterol | 173.9mg | 58% | |
| Sodium | 838.88mg | 35% | |
| Potassium | 678.09mg | 14% | |
| Total Carbs | 1.86g | 1% | |
| Sugars | 0.64g | 3% | |
| Dietary Fiber | 0.61g | 2% | |
| Protein | 55.45g | 111% | |
| Vitamin C | 6.4mg | 11% | |
| Iron | 7.5mg | 41% | |
| Calcium | 35.8mg | 4% | |
| Amount Per 100 g | |||
| Calories | 257.75 Kcal (1079 kJ) | ||
| Calories from fat | 163.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.15g | 68% | |
|---|---|---|---|
| Cholesterol | 71.54mg | 58% | |
| Sodium | 345.11mg | 35% | |
| Potassium | 278.96mg | 14% | |
| Total Carbs | 0.77g | 1% | |
| Sugars | 0.26g | 3% | |
| Dietary Fiber | 0.25g | 2% | |
| Protein | 22.81g | 111% | |
| Vitamin C | 2.6mg | 11% | |
| Iron | 3.1mg | 41% | |
| Calcium | 14.7mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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