Beef Salad

Name: Beef Salad - Gentiana I.
Ingredients: 4 boiled carrots; 1 parsley root; 1 parsnip root; 1/2 celery (if you had it in the soup); 2 chicken thighs or breast; 3; 4 pickles; 2 boiled potatoes; 1 small can of peas; 1 egg; 200 ml oil (250); 1 tablespoon mustard; salt

Salad - Beef Salad by Gentiana I. - Recipia

To prepare this delicious recipe, start by ensuring you have all the necessary ingredients on hand. Choose fresh vegetables such as carrots, peppers, cucumbers, and onions. It is important that they are sliced thinly and then chopped into small pieces to mix evenly in the salad. Once you have prepared the vegetables, take the peas and place them in a strainer, letting them drain well, as excess water could affect the consistency of the salad. To make the mayonnaise, follow these simple steps that will help you achieve a consistent and creamy emulsion. In a bowl, crack a whole egg, including the white and yolk, add a teaspoon of mustard, which will help stabilize the mixture. Use a hand mixer on high speed to beat the egg and mustard until the mixture becomes homogeneous. Then, start to gradually pour in the oil, about 3-4 tablespoons at a time. It is crucial to have a steady hand and continue mixing so that the mayonnaise does not separate. The oil should be added slowly, and the mixer should be running continuously to ensure good emulsification. After you have finished adding the oil, taste the mayonnaise and add salt to your preference. Now, it is time to combine the mayonnaise with the chopped vegetables and peas. Pour the mayonnaise over the vegetable mixture and gently stir to ensure that all the ingredients are well coated in the creamy and flavorful sauce. This salad can be served immediately, but if you have time, let it sit in the refrigerator for about 30 minutes for the flavors to meld better. For special occasions, such as holidays or parties, feel free to decorate the salad to your liking. You can add olives, slices of hard-boiled egg, or a few fresh parsley leaves for a more attractive appearance. This salad is not only tasty but also very versatile, being able to be served as an appetizer or as a side dish alongside main courses. Enjoy this recipe with a slice of fresh bread and savor every bite!

Ingredients

4 boiled carrots
1 parsley root
1 parsnip root
1/2 celery (if you had it in the soup)
2 chicken thighs or breast
3
4 pickles
2 boiled potatoes
1 small can of peas
1 egg
200 ml oil (250)
1 tablespoon mustard
salt

Beef Salad

Ingredients

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