Ingredients
- 500 g roast beef cleaned from fat parts
- 180 g sour cream
- 100 g white turnips
- 10 pcs pickled gherkins
- 4 pcs slices of homemade bread
- 2 pcs bunches of wild rocket
- 2 pcs bunches of rocket
- 1 pc bergamot
- almonds with skin
- pink and green pepper in brine
- chives
- mint
- salt
- extra virgin olive oil
For the salad recipe with roast beef, bergamot and croutons, wash the turnips, peel them with a potato peeler, then slice them very finely and dip them in ice water: they will remain crispy. Heat a little oil in the pan with a pinch of salt, 1 teaspoon of green pepper in brine and one of the pink one: when the oil is hot, brown the roast-beef over a very high heat for 2-3 minutes per side, until it is golden on the outside (the inside will remain bloody) Mix the sour cream in a bowl with a pinch of salt and chopped chives. Wash the rocket, the rocket and the bergamot. Chop a dozen almonds. Toast the homemade bread with a little oil for a couple of minutes: to flavor it, use the same pan in which you cooked the meat. Slice bergamot and roast-beef as finely as possible. Spread the rocket and the rocket on the plates, place the slices of meat and bergamot on top, a dozen mint leaves, the gherkins cut in half lengthwise, the turnips, the almonds and the bread cut into cubes; season with a little oil, a pinch of salt and the sour cream.
This recipe has already been read 263 times!