Warm salads are an ideal substitute for a full dinner in the summer, when you don't feel like standing by a hot stove and preparing hearty, heavy meals. Roasted Beef Salad with Almond Petals is the perfect combination of meat and vegetables that are quick to cook and easy to digest.
Daily option
The simplest option for a warm salad with fried beef is a salad mix, which requires 1 package of lettuce leaves, 1 large tomato or 10-15 cherry tomatoes, 200-300 grams of lean beef, 2 handfuls of almond petals, vegetable oil and salt / pepper to taste. Cut the beef into thin slices, and then into long strips and fry the meat in hot oil, pepper and salt.
For dressing, you can mix a small amount of honey, lemon juice, olive oil and grain mustard.
Lettuce leaves should be rinsed, dried and chopped, and the tomatoes should be chopped into small wedges. Almond petals are lightly fried in a pan. Then put the salad and tomato slices on a plate, mix them with 2/3 of the honey-lemon dressing and mix thoroughly. On top of the seasoned ingredients, lay the fried beef, which must be poured with the remaining dressing and sprinkled with lightly fried almond petals. The salad is served exclusively warm.
Festive option
For a warm festive salad, you need to prepare 200 grams of beef tenderloin, 300 grams of green beans, 50 grams of black lentils, 1 tablespoon of brown sugar, 8 cherry tomatoes, 1 pack of arugula and 100 grams of almond petals. You should also try salt, soy sauce, pomegranate sauce, and shredded pistachios. To prepare the marinade, you need to mix the sauces with sugar until you get a sweet and sour mass. Frozen beef is cut into translucent slices and placed in the marinade for half an hour.
You can easily replace the pomegranate sauce for this warm salad with regular balsamic vinegar.
Black lentils and green beans should be boiled in lightly salted water until tender, and marinated and thinly sliced meat should be fried in a pan with a small amount of any vegetable oil for 10 minutes. Then you need to lightly fry the almond petals. For salad dressing, mix olive oil with pomegranate sauce or balsamic vinegar and chill slightly. At the end of cooking, you need to line the bottom of the plate with arugula leaves, put the boiled mass of lentils and beans on them, decorate it with fried slices of beef, tomatoes and chopped pistachios, sprinkle with dressing and sprinkle with almond petals.
