Vegetable Chef's Salad with Beef and 10-Ingredient Dressing
2 servings
20 minutes
Vegetable chef salad with beef is a harmony of freshness and rich flavor. European cuisine has absorbed the traditions of using tender meat and fresh vegetables, creating dishes that amaze with balance and richness. Beef tenderloin sautéed in olive oil pairs with crispy lettuce leaves, juicy cherry tomatoes, and sweet peppers. The ten-ingredient dressing is a true culinary masterpiece: minty freshness, the tang of lime and lemon, a hint of ginger and garlic spiciness, along with rich flavor notes of honey, mustard, and soy sauces. This salad is perfect for a festive dinner or light lunch where every detail—from the texture of the meat to the aroma of the dressing—is crafted to perfection.
1
First, wash all vegetables, fruits, and greens and dry them. Peel the garlic, ginger, and pepper.
- Garlic: 2 cloves
- Ginger: 15 g
- Bell pepper: 1 piece
2
Then slice the beef into pieces.
- Beef tenderloin: 200 g
3
Sear the beef in olive oil over high heat for one minute on each side.
- Beef tenderloin: 200 g
- Olive oil: 30 ml
4
Then add Worcestershire sauce, mix everything, and cook for another minute.
- Worcestershire sauce: 40 ml
5
Add teriyaki sauce, mix the meat, and after a minute, remove the pan from the heat. Let it rest while you prepare the rest.
- Teriyaki sauce: 20 g
6
Grate or finely chop the ginger and garlic (you can use a garlic press for both vegetables). Mix honey with mint leaves. Then add soy sauce, lime and lemon juice, grated ginger and garlic, vinegar, and mustard. Now dilute this mixture with olive oil and mix thoroughly.
- Ginger: 15 g
- Garlic: 2 cloves
- Honey: 10 g
- Mint: 1 bunch
- Soy sauce: 20 ml
- Lemon: 0.3 piece
- Lime: 0.5 piece
- Balsamic vinegar: 10 ml
- Dijon mustard: 10 g
- Olive oil: 30 ml
7
Cut the cherry tomatoes into 2 or 4 pieces.
- Cherry tomatoes: 10 pieces
8
Cut the pepper into strips.
- Bell pepper: 1 piece
9
In a large bowl, mix the salad greens, tomatoes, and pepper. Pour the prepared dressing over the salad and mix thoroughly.
- Mixed salad leaves: 80 g
- Cherry tomatoes: 10 pieces
- Bell pepper: 1 piece
- Olive oil: 30 ml
10
Place the salad on a flat plate. Top the vegetables with pieces of beef.
- Beef tenderloin: 200 g
