Radish salad with beef and caramelized onions
3 servings
90 minutes
Radish salad with beef and caramelized onions is an exquisite combination of simple yet expressive ingredients. Its roots can be found in European cuisine, where the balance of flavors and textures is appreciated. The base of the dish is juicy beef slow-cooked with bay leaves and pepper, gaining depth of flavor. Caramelized onions add a sweet note that softens the spiciness of fresh radish. A dressing made from mayonnaise, lemon juice, and sunflower oil brings all elements together, creating a harmonious ensemble. The salad is suitable for both festive tables and everyday lunches, impressing guests with its originality and rich taste. It can be served as a standalone dish or as a side to meat main courses.
1
Boil a piece of beef with bay leaf and pepper.
- Beef: 150 g
- Bay leaf: 2 pieces
- Black peppercorns: 4 pieces
- Water: 1 l
2
Fry finely chopped onion in vegetable oil with sugar until caramel color.
- Onion: 1 head
- Vegetable oil: 2 tablespoons
- Sugar: 2 teaspoons
3
Grate the radish on a large grater
- Radish (daikon/black): 1 piece
4
To prepare the dressing, mix mayonnaise, lemon juice, and sunflower oil, and whisk with a fork until smooth.
- Mayonnaise: 1 tablespoon
- Unrefined sunflower oil: 2 tablespoons
- Lemon juice: 2 tablespoons
5
Place the radish in a salad bowl, sprinkle with salt, and drizzle with dressing. Top with onion and thinly sliced beef.
- Radish (daikon/black): 1 piece
- Sea salt: to taste
- Mayonnaise: 1 tablespoon
- Onion: 1 head
- Beef: 150 g
