Meat salad with vegetables
8 servings
60 minutes
Meat salad with vegetables is a vibrant combination of freshness and rich flavor. Historically, such salads originated from the tradition of combining meat with seasonal vegetables for a balanced dish. This version uses tender lean beef sautéed with garlic and lemon juice for a slight zest. Sweet peppers, carrots, juicy tomatoes, and aromatic onions complement the meat with their texture and freshness, while gherkins add a light tanginess. Parsley completes the harmony of flavors with a touch of freshness. This salad is perfect as a standalone dish or as a side to the main dinner, especially with a glass of white wine. Ideal for those who appreciate hearty yet light meals.
1
Cut the meat into strips (about 1.5x10cm), cook in a pan until done, add salt to taste. Five minutes before it's done, squeeze half a lemon into the meat and add chopped garlic.
- Lean beef: 800 g
- Lemon: 1 piece
- Garlic: 2 cloves
2
Grate the carrot on a coarse grater, pour in the juice of half a lemon, and set aside to soak.
- Carrot: 2 pieces
- Lemon: 1 piece
3
Cut the pepper into wedges (preferably different colors), sauté for about 3 minutes. Add to the meat.
- Bell pepper: 4 pieces
4
Cut the tomatoes into quarters, lightly fry in a pan for about 2-3 minutes. Add to the meat with pepper.
- Tomatoes: 6 pieces
5
Cut the onion into quarters, lightly fry in a pan for 4 minutes. Add to the main dish.
- Onion: 4 pieces
6
Slice the gherkins crosswise. Add to the salad.
- Cornichons (gherkins): 200 g
7
Next, add the carrot along with the juice and finely chopped parsley.
- Carrot: 2 pieces
- Parsley: 1 bunch
