A wonderful salad based on ribeye roast - a thick rim taken from the first 5 ribs, with the addition of radish and cucumber. From such meat, roast beef turns out to be more successful, although in this salad you can use meat for roast beef and from the tenderloin. This salad, if prepared correctly, could very well be the main course!
It is necessary
- - 500 g of beef, thick edge;
- - 1 medium-sized cucumber;
- - 3 small radishes;
- - 250 g cherry tomatoes;
- - 1 clove of garlic;
- - 1 branch of basil;
- - 200 g of salad mixture;
- - 1 tbsp. pine nuts;
- - 1 tbsp. vegetable oil;
- - pepper and salt to taste.
- for salad dressing:
- - 4 tablespoons extra virgin olive oil;
- - 2 tbsp. white wine vinegar;
- - 2 tsp Dijon, if there is no other smooth, hot mustard;
- - pepper and salt to taste.
Instructions
Step 1
Grease the meat with salt and pepper. Heat the pan over high heat with 1 tbsp. vegetable oil and fry the prepared meat on both sides until golden brown.
Step 2
Next, we transfer the meat to a fireproof dish and put it in the oven for 15-20 minutes. Fry until "Medium", ie. such meat on the cut will already be pink, but a little with blood inside. If you like more cooked meat, you can increase the frying time slightly.
Step 3
Take the finished meat out of the oven, transfer it to a board and let it cool.
Step 4
We rub the cucumber and radish on a special Korean grater, if there is no such grater, then simply cut it into thin strips.
Step 5
To prepare the dressing, all the ingredients you need must be mixed in a bowl until an emulsion is obtained.
Step 6
Mix the salad with the dressing so that each leaf is covered.
Step 7
Cut the cherry tomatoes into halves and put them in a preheated 1 tbsp. olive oil frying pan. Fry, stirring constantly, then add finely chopped basil, garlic, and fry for another half minute.
Step 8
Cut the roast beef into thin slices. Put the salad mixture on a plate, then put the meat, tomatoes, cucumber, radish, sprinkle with nuts on top and decorate with a thin French roll toast.
