Beef salad with pickled cucumbers
Description
The recipe won't take much time. This salad has two secrets—the sauce and the onions. The sauce is yogurt-based, while the onions are marinated separately. The result is a very tasty and unusual salad, perfect for a festive table. Serve immediately.
Instructions
- 1
Step 1
1. Pre-cook the beef in advance and let it cool. This time I used roast beef, but you can use beef tenderloin. Boil the eggs beforehand and cool them in cold water as well. I always chop all the ingredients first and then start assembling the salad. Grate the cheese on a coarse grater and cut the cucumbers into thin strips.
- 2
Step 2
2. This salad with beef and pickled cucumbers is also called "Wreath," which is why it's presented in a special way: place a round mold in the center (I used a pepper shaker), and arrange the salad around it. Another secret of this salad and my personal tip—don't use regular mayonnaise; instead, make a delicious sauce: mix plain yogurt with finely minced garlic and spices (I used paprika, Italian herbs, salt, and pepper). Now, place the beef on the plate and drizzle with the sauce.
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Step 3
3. On top, place sliced fresh cucumbers and pour the sauce over them again.
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Step 4
4. Then add the pickled cucumbers and marinated onions. I marinate the onions overnight: mix vinegar with salt, sugar, and mustard, then sprinkle over the onions. Mix thoroughly and leave in the refrigerator overnight. Place the onions on top of the cucumbers.
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Step 5
5. The last layers are eggs and cheese. Don't forget to spread sauce on each layer.
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Step 6
6. Top with fresh dill sprigs and remove the mold. It is advisable to let the salad chill in the refrigerator for at least an hour.