Summer beef salad

Summer Beef Salad – An Explosion of Flavors and Colors

Who doesn’t know the charm of a beef salad? This classic dish, beloved in many corners of the world, has evolved over time, adapting to seasonal ingredients and local preferences. Today, I invite you to discover a recipe for summer beef salad, fresh and full of flavor, perfect for family meals or parties with friends. Whether you serve it as an appetizer or a main course, this salad will bring smiles to the faces of your loved ones.

Preparation time: 30 minutes
Cooking time: 30 minutes
Total time: 1 hour
Number of servings: 6

Ingredients:

- 3 large carrots
- 6 large potatoes
- 100 g peas (can be fresh or frozen)
- 150 g pork neck
- 50 g corn (drained from can)
- 3 large cucumbers
- 3 bell peppers (you can also use pickled bell peppers)
- 4-5 tablespoons of mayonnaise (ideally homemade)
- 1-2 green onion stalks
- Salt, pepper, and sweet paprika (to taste)

Before we start, let’s make sure we have all the ingredients at hand. Choose quality potatoes and carrots that are fresh and blemish-free. The pork neck can be replaced with other types of meat, such as chicken or turkey, for a lighter option. The mayonnaise can be made from sunflower or olive oil, adding a distinct note.

Step by Step:

1. Boiling the vegetables: Start by boiling the potatoes, leaving them with their skins on. Add a teaspoon of salt to the boiling water and let them cook for about 20 minutes. You can check if they are done by piercing them with a fork; if it goes in easily, they are ready.

2. Preparing the meat: In another pot, place the pork neck along with the peeled and halved carrots. Add enough water to cover the ingredients and let them cook for 30 minutes, or until the meat becomes tender. Don’t forget to remove the foam that forms on the surface.

3. Preparing the ingredients: While the potatoes and meat are boiling, drain the peas and place them in a large bowl. Cut the cucumbers and bell peppers into cubes or slices, according to your preference, and add them over the peas along with the drained corn.

4. Cutting the vegetables: Once the potatoes are boiled, peel them and cut them into cubes. The carrots, once boiled, are also cut into small pieces. Add the chopped vegetables to the bowl with peas and mix gently to avoid mashing them.

5. Adding the meat and flavors: After the pork neck is boiled, let it cool slightly, then cut it into small cubes. Add it to the bowl with vegetables, along with the spices (salt, pepper, sweet paprika) and mayonnaise. Mix everything carefully to combine the flavors.

6. Finishing the salad: Chop the green onion finely and add it to the mixture. Mix again, making sure all the ingredients are well integrated.

7. Cooling and serving: Cover the bowl with plastic wrap and place it in the refrigerator for about 30 minutes. This step will allow the flavors to meld and make the salad more refreshing.

8. Garnishing: When serving, you can decorate the salad with a drizzle of mayonnaise and a few slices of green onion. You can even add a few slices of bell pepper on top for a more attractive appearance.

Practical Tips:

- Mayonnaise: If you want to make a special mayonnaise, use fresh egg yolks and extra virgin olive oil for a more intense flavor.
- Variations: You can also add other ingredients, such as olives or hot peppers, for a spicier taste. Additionally, a vegetarian version can include tofu or other vegetables.
- Pairings: The beef salad pairs wonderfully with fresh lemonade or a dry white wine that complements the flavors.

Calories and Nutritional Benefits:

This summer beef salad offers an excellent combination of nutrients. Potatoes provide complex carbohydrates, carrots and peas are rich in fiber and vitamins, and the meat supplies essential proteins. A serving of salad can have approximately 300-350 calories, depending on the amount of mayonnaise used.

Frequently Asked Questions:

- Can I use chicken instead of pork?
Yes, chicken is an excellent option for a lighter salad.

- How can I keep the salad longer?
It is recommended to consume it fresh, but it can be stored in the refrigerator for 2-3 days.

- What side dish goes well with beef salad?
A slice of toasted bread or salty crackers are excellent to accompany this salad.

In the end, remember that cooking is an art, and every recipe is a story. This summer beef salad is not just a delicious dish but also a way to gather the family around the table. Try it, personalize it to your liking, and enjoy every bite!