Back to overview

Roast Beef Salad

Roast beef salad is a simple and fresh salad without a lot of effort. The salad can be enjoyed as a side dish, starter or as a main dish.

review
  • 4 persons
  • 20 min.
  • Appetizer
Print recipe Mail recept

Recipes from Oil & Vinegar

Nice to know

Roast beef is a large piece of beef, sliced of a lean muscular part of the cow. Roast beef is mostly roasted in a way that keeps the inner part of the beef red, but cooked. This will be achieved by searing the beef (searing in oil of butter) and cooking it on a low temperature of 50 °C to 60 °C. When roast beef cooks to long on a high temperature, the characteristic red color in the middle of the meat will be lost. Moreover, the meat will also lose a lot of moist, which will result in toughness of the meat. Cold roast beef can be used on bread. Roast beef is also used to slice as a Carpaccio. The meat then usually gets sliced with a machine while it is frozen.

Enjoy!

  • Groceries

    • 2 bunches radishes, sliced • 6 oz. fava beans • 8 tablespoons Lemon Olive Oil &l#149; 2 tsp touch of summer salad herbs • 1/4 lb roast beef • 4 tbsp Olive Mayonnaise • 1 tsp Mustard Figs • 16 Alcaparrón (caperberries) • 4 tbsp Crostini Oregano

  • Getting started

    Cook the beans until tender and let cool. Mix the Lemon Olive Oil, Olive Oil Sitia with the Dipper Toscana and let stand.

    Step 2

    Add the beans and radishes and let stand again for a few minutes. Spoon the radishes and fava beans onto plates and divide the other ingredients over it.

    Step 3

    Mix the Olive Mayonnaise with the Mustard Figs and spread it evenly over the salad. Spread the Corstini Oregano over it for the finishing touch.

  • Geen producten gevonden

  • Schrijf een review