Spinach salad with grilled beef and blueberries
4 servings
30 minutes
This exquisite Italian salad combines tender beef tenderloin, aromatic blueberries, and fresh spinach leaves to create a perfect harmony of flavors. The light tartness of raspberry vinegar in the dressing highlights the sweetness of the berries, while crushed walnuts add textural complexity. The dish's history traces back to the Italian tradition of combining simple yet rich ingredients to create nutritious and delicious meals. Grilled meat adds depth to the flavor, and feta cheese contributes a creamy softness. This salad is perfect for a light dinner or an elegant lunch, refreshing and satisfying at the same time. It pairs wonderfully with a glass of red wine, revealing all the charm of Italian cuisine.
1
Preheat the grill or barbecue.
2
In a blender, mix 0.25 cup of blueberries, 0.25 cup of nuts, vinegar, chopped shallot, sugar, and 0.25 teaspoon of salt. Blend until smooth and gradually add the oil while blending. Pour the dressing into a large bowl.
- Blueberry: 1 glass
- Crushed walnuts: 0.5 glass
- Raspberry vinegar: 3 tablespoons
- Shallot: 1 head
- Sugar: 1 teaspoon
- Salt: 0.5 teaspoon
- Walnut oil: 3 tablespoons
3
Sprinkle the meat with the remaining salt and pepper. Place on the grill and cook to your desired doneness. Transfer to a board and slice.
- Beef tenderloin: 500 g
- Salt: 0.5 teaspoon
- Freshly ground black pepper: 0.5 teaspoon
4
Add spinach leaves to the dressing and mix well. Serve on plates.
- Fresh spinach leaves: 8 glasss
5
Place the meat on the spinach and sprinkle with the remaining blueberries, nuts, and feta.
- Blueberry: 1 glass
- Crushed walnuts: 0.5 glass
- Feta cheese: 0.3 glass
