Italian Meat Salad
4 servings
35 minutes
Italian meat salad is a true symphony of flavors, combining tender fried meat, the freshness of salad leaves, the juiciness of cherry tomatoes, and the exquisite spiciness of artichokes. Dressed with aromatic pesto, this salad takes on a refined Italian character, complemented by pine nuts and grated parmesan that add textural depth to the dish. This salad is rooted in Tuscan culinary traditions where meat pairs with fresh vegetables to create a harmonious balance of flavors. It is perfect as a light yet nutritious lunch or an elegant dinner dish, especially when accompanied by crispy bread. The simplicity of preparation makes it accessible even for culinary beginners, while its rich flavor profile turns it into a gastronomic delight worthy of the finest Italian restaurants.
1
Pat the meat dry with a paper towel, season well with salt and pepper on both sides. Heat oil in a large skillet over high heat and sear the meat for 5 minutes on each side for medium doneness (can be less or more depending on preference).
- Beef: 500 g
- Extra virgin olive oil: 2 tablespoons
2
In a small bowl, sprinkle pesto with freshly ground black pepper and dilute slightly with water to make a liquid dressing. Combine salad leaves (a large bunch), tomatoes, and artichokes in a large salad bowl, pour most of the dressing over, and mix.
- Pesto: 3 tablespoons
- Cherry tomatoes: 250 g
- Canned Artichokes: 100 g
3
Place the meat from the pan onto a board and let it rest for five minutes, then slice it into strips. Add them to the salad, drizzle with the remaining dressing, and optionally add a bit of olive oil. Sprinkle the salad with pine nuts and parmesan. Serve immediately with crusty bread.
- Beef: 500 g
- Extra virgin olive oil: 2 tablespoons
- Pine nuts: 50 g
- Grated Parmesan cheese: 25 g