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Salad with beef and walnuts

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1072
Kitchen European
Calorie content 254.3 kcal
Portions 6 port.
Cooking time 240 minutes
Proteins * 11.2 gr.
Fats * 31.1 gr.
Carbohydrates* 4 gr.
* per 100 gr. product
Salad with beef and walnuts
Content

For a puff salad of boiled meat and nuts, it is important to choose good meat so that it is tender and soft in the dish. Tenderloin or sirloin is perfect, while the meat should be red with a pink tint, not brown, this indicates the age of the animal, uniform, without spots.

Ingredients

Cooking process

step 1 out of 10
Dip the meat in boiling water with cloves and pepper and cook for 40 minutes, removing the foam from the broth, salt and cook for another 10 minutes until tender. Turn off the heat and leave the meat to cool in the liquid for a richer and more delicious taste.
step 2 out of 10
You can continue to work with cooled warm meat, separate it into fibers.
step 3 out of 10
Chop the cucumbers on a coarse grater.
step 4 out of 10
Boil eggs for 10 minutes, immerse in cold water until cool and peel. Chop them finely.
step 5 out of 10
Grate the cheese coarsely. This product should not be prepared in advance so that it does not dry out.
step 6 out of 10
Peel the garlic and pass through a press.
step 7 out of 10
Rinse the dill under cold water, shake off the moisture and chop with a knife.
step 8 out of 10
Combine mayonnaise with garlic and herbs in a separate bowl and stir.
step 9 out of 10
Dry the kernels a little in a hot frying pan and chop finely with a knife.
step 10 out of 10
It is better to collect the salad in a ring, so it will look more spectacular, but you can just lay it out in layers on a dish. Lay the meat in the first layer, grease it with sauce, put a cucumber and go over the sauce, cover the eggs and cheese with a layer of mayonnaise sauce and sprinkle with crumbs of nuts on top. Remove the ring and leave in the cold for 2 hours to saturate the layers with the sauce.

Bon Appetit!

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