I believe that salad is a whole universe and one of the most versatile and common dishes. The general formula for all salads is simple: the ingredients should be chopped and mixed in a large bowl with the dressing. What you put there often depends on your mood, the time of year, the content of your refrigerator, and the level of your hunger. If you are very hungry or you need to quickly feed someone, the way to whose heart lies through the stomach :), make a salad with meat. For example, from this recipe.
I believe that salad is a whole universe and one of the most versatile and common dishes. The general formula for all salads is simple: the ingredients should be chopped and mixed in a large bowl with the dressing. What you put there often depends on your mood, the time of year, the content of your refrigerator, and the level of your hunger. If you are very hungry or you need to quickly feed someone, the way to whose heart lies through the stomach :), make a salad with meat. For example, from this recipe.- Prep time: 30 minutes + 20 minutes’ marinating
- Cook time: 10 minutes
- Serves: 4
- Difficulty: easy
- Course: salad
- Cookware: sieve, salad spinner, knife, cheese grater
- Cuisine: European
Ingredients
- 400 g veal tenderloin
- 4 large iceberg lettuce leaves
- 4 frisée lettuce leaves
- 3 lollo rosso lettuce leaves
- 3 lettuce leaves
- 1 sprig of cherry tomato
- 20 g pine nuts
- 60 g parmesan
- 4 tbsp olive oil
- 4 tbsp cherry sauce
- freshly ground black pepper
- salt
For the cherry sauce:
- 250 g cherries, fresh or frozen, pitted
- 2 tbsp sugar
- 50 ml dry red wine
- juice of ¼ lemon
For the marinade:
- leaves from 1 sprig of rosemary
- leaves from 2 sprigs of thyme
- olive oil
- freshly ground black pepper
- salt
Cooking method
Step 1
Cook the cherry sauce: pour the cherries into a saucepan, add sugar and simmer for 15 minutes. Add wine and lemon juice. Simmer for another 10-15 minutes. Remove sauce from heat and strain through a sieve.
Step 2
Heat oven to 180˚C. Season the meat with pepper and salt, add olive oil, rosemary and thyme leaves. Marinate for 20 minutes. Cook the meat in a dry frying pan over high heat for 3 minutes on each side. Transfer to a baking sheet and bake in the oven for 5 minutes. Remove the meat from the oven and set aside to cool.
Step 3
Tear the lettuces’ leaves into large pieces with your hands and mix. In a small bowl, mix oil, cherry sauce, pepper, salt, and season the lettuce mix.
Step 4
In a dry frying pan over medium heat, stirring constantly fry the pine nuts until they are golden brown and intense aroma appears. Slice the meat. Cut the tomatoes in half. Grate or slice parmesan.
Step 5
Place the lettuce mix with the dressing on the plates. Top with meat, cherry tomatoes, nuts, parmesan, and serve.
My tips and tricks:
If you are frying large pieces of meat, let them sit after cooking. During this time, the meat does not just rest, but processes take place in it that will make it juicier. After removing the meat from the pan, immediately put it in a bowl and cover it with a lid, so it stays warm, for 10-20 minutes, depending on the size of the piece. If you have the patience not to eat it right away 🙂
- 400 g veal tenderloin
- 4 large iceberg lettuce leaves
- 4 frisée lettuce leaves
- 3 lollo rosso lettuce leaves
- 3 lettuce leaves
- 1 sprig of cherry tomato
- 20 g pine nuts
- 60 g parmesan
- 4 tbsp olive oil
- 4 tbsp cherry sauce
- freshly ground black pepper
- salt
- For the cherry sauce:
- 250 g cherries, fresh or frozen, pitted
- 2 tbsp sugar
- 50 ml dry red wine
- juice of ¼ lemon
- For the marinade:
- leaves from 1 sprig of rosemary
- leaves from 2 sprigs of thyme
- olive oil
- freshly ground black pepper
- salt
- Cook the cherry sauce: pour the cherries into a saucepan, add sugar and simmer for 15 minutes. Add wine and lemon juice. Simmer for another 10-15 minutes. Remove sauce from heat and strain through a sieve.
- Heat oven to 180˚C. Season the meat with pepper and salt, add olive oil, rosemary and thyme leaves. Marinate for 20 minutes. Cook the meat in a dry frying pan over high heat for 3 minutes on each side. Transfer to a baking sheet and bake in the oven for 5 minutes. Remove the meat from the oven and set aside to cool.
- Tear the lettuces’ leaves into large pieces with your hands and mix. In a small bowl, mix oil, cherry sauce, pepper, salt, and season the lettuce mix
- In a dry frying pan over medium heat, stirring constantly fry the pine nuts until they are golden brown and intense aroma appears. Slice the meat. Cut the tomatoes in half. Grate or slice parmesan.
- Place the lettuce mix with the dressing on the plates. Top with meat, cherry tomatoes, nuts, parmesan, and serve.