Meat salad with mint and zucchini
2 servings
20 minutes
Meat salad with mint and zucchini is a harmony of freshness and rich flavor born from the traditions of Chinese cuisine. The lightly crusted filet mignon pairs with crunchy vegetables and aromatic mint, creating a wonderful play of textures. The dressing made from olive oil, balsamic vinegar, and honey adds subtle sweet-and-sour notes highlighted by pine nuts. This salad is perfect for a light dinner or festive table, impressing with its balance of flavors and elegant presentation.
1
For making the salad, it's better to use filet mignon. Grill it (I grill it on a grill pan) for 5-7 minutes on each side, seasoning with pepper.
- Veal fillet: 300 g
- Mint leaves: 1 bunch
2
We mix mint leaves, arugula, sliced zucchini, sliced red onion, and then add sliced filet mignon.
- Mint leaves: 1 bunch
- Rocket (arugula): 50 g
- Courgette: 1 piece
- Red onion: 1 head
- Veal fillet: 300 g
3
To prepare the dressing: mix olive oil, balsamic vinegar, lemon juice, soy sauce, and honey. Combine the salad and dressing, adding pine nuts.
- Extra virgin olive oil: 2 tablespoons
- Balsamic vinegar: 2 tablespoons
- Lemon: 0.5 piece
- Soy sauce: 1 tablespoon
- Honey: 1 tablespoon
- Pine nuts: 30 g
