London roast beef salad
1 serving
20 minutes
Salad with London roast beef is an elegant combination of British gastronomy and exquisite flavor nuances. Tender slices of beef infused with the aroma of thyme and spices harmoniously blend with the refreshing greens of lolla-rossa and lettuce. Beet mousse with cream cheese adds a velvety texture to the dish, while orange segments introduce a tangy sweet note. A crispy onion baguette soaked in butter adds pleasant textural contrast. The composition is completed by a delicate mustard sauce enriched with honey and gorgonzola, subtly highlighting the flavor palette. This salad is not just a dish but a masterful gastronomic journey into the world of British cuisine, perfect for an elegant dinner or special occasions.
1
Salt the beef, pepper it, add thyme, mix and let it sit for at least an hour. Then slice it for the salad.
- Beef: 40 g
- Salt: 2 g
- Ground black pepper: 2 g
- Thyme: 2 g
2
Beet and cheese mousse. Cut off the top of the beet, add olive oil, salt, pepper, and bake in the oven. After that, peel, grate, and blend, adding cheese to enhance the flavor.
- Beetroot: 500 g
- Salt: 2 g
- Ground black pepper: 2 g
- Cheese: 40 g
3
Peel the orange and cut it into small segments. To prepare beet caviar, take 2 small beets, peel and dice them into small cubes, fry in vegetable oil, add garlic, pepper, sugar, and tomato paste.
- Oranges: 20 g
- Beetroot: 500 g
- Garlic: 2 g
- Tomato paste: 10 g
4
Chop the lettuce leaves. Add some cream to the cream cheese and mix with a whisk.
- Lollo rosso lettuce: 10 g
- Lettuce: 10 g
- Cream: 50 ml
5
Fry the onion, mix it with the dough, add butter, and bake in the oven until done.
- French baguette: 10 g
6
Add honey to Dijon mustard and mix until smooth, then add vegetable oil and gorgonzola cheese and mix everything.
- Ground black pepper: 2 g
- Salt: 2 g
- Cheese: 40 g
7
Place the dressed salad on a plate, top with beet caviar, beet mousse, and orange, and dress with mustard sauce. On top, lay slices of roast beef on thinly sliced onion baguette. Place beet mousse next to it on the plate.
- Beef: 40 g
- Oranges: 20 g
- Beetroot: 500 g
- French baguette: 10 g
