Meat Salad with Mustard Vinaigrette
This recipe is perfect because it combines vegetables, meat, and an exquisite vinaigrette. It is a complete dish that is super simple to prepare. Your whole family will love it.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
- 750 grams meat
- 3 carrots
- 2 potatoes
- 2 zucchinis
- 1 onion
- 1 1/2 limes
- 250 grams green beans
- 1 Jalapeño chile
- 3 cups beef broth
- 2 tablespoons olive oil
- 2 tablespoons vinegar
- 2 tablespoons mustard
- 4 cloves garlic
- salt and pepper
- 1 butterhead lettuce
- 1 avocado, or avocado
- Parmesan cheese
- 4 bay
Preparation
1h
2h
Medium
- Cut the meat into medium pieces and cook for 2 hours in water, with salt, pepper, and bay leaf. Once the meat is cooked, reserve the broth and shred the meat.
- Slice the onion into half-moons (as thin as possible), and place it in 1/2 liter of water with the juice of 1 lemon for 15 minutes. Strain and set aside. Meanwhile, cut the carrots, potatoes, zucchini, and green beans into julienne strips; blanch them in boiling water (2 to 3 minutes maximum) until they are crunchy, and set aside.
- For the vinaigrette, blend the broth (I recommend using the same one in which the meat was cooked), olive oil, vinegar, mustard, garlic, salt, and pepper, and mix half with the meat and onion. Let it rest for 20 minutes.
- Add the vegetables, the other half of the vinaigrette to the meat and onion, mix again, add the chili (if you want it spicy), and refrigerate for about 30 minutes.
- To serve, finely chop the lettuce, and place the reserved meat salad on top. Decorate with avocado slices and sprinkle with grated Parmesan cheese.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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