I bet that many people are familiar with this salad - our mothers and grandmothers prepared it in a somewhat simplified version and only on holidays, proudly calling the dish "Officer". Times have changed, there are many products available in stores. So I suggest playing with the familiar flavor combination of radish and meat.
It is necessary
- - daikon - 200 grams;
- - carrots - 2 pieces;
- - beef fillet - 300 grams;
- - favorite variety of raisins - 30 grams;
- - walnuts - 50 grams;
- - olive oil - 30 grams;
- - green onions - a few feathers;
- - parsley - a couple of branches;
- - salt and pepper - according to preference.
Instructions
Step 1
The longest thing that is cooked in this salad is meat. Therefore, they should be dealt with first. Rinse the selected fillet, cut off excess fat and films from it. Put a whole piece in a saucepan, pour cold water above the meat level, add salt, add black peppercorns and cook until tender over medium heat. During cooking, you need to rinse and soak the selected variety of raisins either in warm boiled water or in alcohol. Put the boiled meat from the pan on a plate and let cool.
Step 2
While the meat is cooling, you can prepare the vegetables. Wash and peel the radish and carrots, then cut into thin strips. Those who find the taste of daikon too strong may muffle it. It is very simple to do this - boil water in a kettle and pour over chopped radish with boiling water. This will reduce its pungent odor and specific taste, and also make the vegetable softer. The cooled beef should also be cut into strips, no thicker than vegetables.
Step 3
For refueling in a blender or food processor, chop green onion feathers and walnuts. Add olive oil and salt to them and stir again.
At the end, in a deep salad bowl, you need to combine straws of vegetables, meat and swollen raisins. Cover and shake several times to mix all the ingredients. Then pour over the dressing and shake a couple more times. Before serving, spread the salad into portioned plates and garnish with parsley leaves.
