Filter
Reset
Sort ByRelevance
Laura Poincot
Salad with roast beef and sharp sauce
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Carefully remove the iceberg leaves and place them in ice water with the radishes.
-
Keep some coriander behind to garnish. Put all ingredients for the dressing in a measuring cup and grind with a hand blender into a fine green mixture. If necessary, season with some salt.
-
Dry the salad leaves and place them as bowls on a dish.
-
Cut the radishes into thin slices and spread them over the bowls.
-
Take the slices of meat through the dressing and drape them on the snails.
-
Finish with some coriander and the rest of the dressing.
Blogs that might be interesting
-
35 minAppetizerpotatoes, snow peas, egg, mayonnaise, sour cream, lemon juice, capers, finely chopped parsley, salted herring,potato salad with herring and snow peas
-
40 minAppetizerpotato, basmati rice, salmon fillet, shallot, egg, lemon, parsley, flour, oil, butter,salmon cookies with fried lemon rice
-
15 minAppetizerWhite bread, olive oil, garlic, little gem, smoked chicken fillet, grano padano, Caesar Dressing,super fast caesar salad
-
20 minSmall dishegg, olive tapenade, cherry / cherry tomato, serrano ham, raw ham, lamb's lettuce, olive oil, balsamic vinegar,egg with tapenade, tomato and serrano ham
Nutrition
195Calories
Sodium0% DV0g
Fat20% DV13g
Protein30% DV15g
Carbs1% DV4g
Fiber0% DV0g
Loved it