Salad with beef, tomatoes and egg
4 servings
60 minutes
This salad with beef, tomatoes, and eggs is a combination of simplicity and elegance of European cuisine. Its recipe has roots in Mediterranean gastronomy traditions, where fresh vegetables, tender meat, and aromatic dressings create a harmony of flavors. Tender pieces of boiled beef perfectly complement juicy cherry tomatoes and quail eggs, adding nutrition to the dish. Fresh salad leaves give it lightness, while the dressing made from olive oil, mustard, and balsamic vinegar reveals the richness of flavor. It can be served as a standalone dish or as a light dinner, beautifully complementing a festive table. This salad embodies the balance between flavor richness and ingredient freshness.
1
Cut the boiled beef into strips.
- Beef: 150 g
2
Tear the lettuce leaves by hand.
- Green salad leaves: to taste
3
For the sauce, mix oil, vinegar, mustard, add crushed garlic, and season with salt and pepper.
- Olive oil: 1 teaspoon
- Balsamic vinegar: 1 teaspoon
- Mustard: 1 teaspoon
- Garlic: 1 clove
- Salt: pinch
- Ground black pepper: to taste
4
Mix the salad leaves, meat, and dressing.
- Green salad leaves: to taste
- Beef: 150 g
5
Cut cherry tomatoes and quail eggs in half.
- Cherry tomatoes: 5 piece
- Quail egg: 4 pieces
6
Place the lettuce leaves and meat on the plate.
- Green salad leaves: to taste
- Beef: 150 g
7
Place the tomatoes and eggs on top.
- Cherry tomatoes: 5 piece
- Quail egg: 4 pieces
