Eye salad
Instructions
Trim and peel the carrot.
Peel the onion; clean the celery depriving him of filaments, wash it, split it into pieces, put them in a saucepan with about 200 cl of water, bring to a boil, Cook for 10 minutes and salt; combine the meat, let it cook for about an hour at moderate heat, drain, cool and cut it into thin slices.
Meanwhile: select the beans; wash them, divide them into small pieces, cook them for 4-5 minutes in boiling salted water, drain in cold water and allow to cool; clean the Endive and Arugula, wash them, dry them gently and spezzettarle; wash the tomatoes and cut them into cubes; deprive the pepper seeds and pith, wash it and cut it into small pieces; remove the scallion roots, outer leaves and tough green portion, wash and cut into rings along with pickles.
In a small bowl, mix the vinegar with a pinch of salt and pepper, add the mustard and oil and beat the ingredients lightly with a fork.
Arrange salad and Arugula onto serving dish, sprinkle the pieces of bell pepper, sliced meat, diced tomatoes, gherkins washers, spring onion and olives, season with oil and vinegar sauce.
Ingredients and dosing for 4 persons
- 500 g of beef eye
- 1 carrot
- 1/2 onion
- 1 stalk of celery
- 1 head of escarole salad
- 50 g of pitted green olives
- 2 ripe tomatoes
- 1 bunch of arugula salad
- 2 pickles
- == 1 yellow pepper
- 100 g of green beans
- 1 scallion
- 10 cl of olive oil extra virgin
- 3 tablespoons of white wine vinegar
- 1 teaspoon of mustard
- 1 pinch of salt
- 1 pinch of pepper