Beef salad with arugula
Description
Minimum effort — excellent result. This juicy salad will disappear from the plate in an instant! It's perfect for dinner, served with a glass of chilled white wine. Don't prepare the dish in advance, as it will dry out; it's best to make the salad right before serving. You can serve it immediately.
Instructions
- 1
Step 1
Prepare the listed ingredients. Sear the roast beef for 8 minutes on each side, then bake in the oven for 20 minutes and wrap in foil. Boil the chicken egg for 15 minutes and cool.
- 2
Step 2
Wash the arugula in water, shake off excess moisture from the leaves, and place them on a plate.
- 3
Step 3
Rinse the cherry tomatoes in water, cut them in half, and place them among the arugula leaves. You can also use regular tomatoes, sliced into pieces.
- 4
Step 4
Peel the boiled egg and rinse it in water, cut into quarters and place on a plate.
- 5
Step 5
Slice the roast beef thinly and place it between the other slices.
- 6
Step 6
Spread mayonnaise of any fat content, season the dish with salt and pepper. Serve the salad immediately.