Salad with green omelet and grilled beef
Description
A perfect solution for a summer dinner! The salad base will consist of fresh vegetables and leafy greens. Adding meat and omelet makes the salad filling yet light.
Instructions
- 1
Step 1
Brush a piece of beef no more than 3 cm thick with olive oil and sear on a grill pan on all sides until a golden crust forms. Wrap in foil and let cool.
- 2
Step 2
Beat the eggs well with salt and herbs, and cook a couple of egg pancakes. Cool and cut into small strips.
- 3
Step 3
Wash and dry the vegetables. Make sure to dry the salad particularly thoroughly.
- 4
Step 4
For the dressing, mix and lightly whisk the mustard with pesto and lemon juice. Then add the olive oil and whisk well again.
- 5
Step 5
Place the salad, torn into bite-sized pieces, onto a large serving plate. Thinly slice the beef on top.
- 6
Step 6
Lightly drizzle with dressing. Arrange pieces of omelet and cherry tomatoes. Scatter capers on top. Lightly drizzle with dressing again.
- 7
Step 7
Add thinly sliced chili pepper and pieces of sun-dried tomatoes.
- 8
Step 8
Drizzle with the dressing and sprinkle with freshly ground black pepper. Serve immediately.