Salad with beef and pears

The basis of a salad with salted pears is mushrooms and meat. With the first, everything is clear, but with beef there are many variations. Depending on taste preferences and financial possibilities, it can be beef pulp, liver, kidneys or heart. The method of preparing meat products can also be different: cooking, frying or baking. The latter method is preferable, it combines a richer taste than when cooking and a low calorie content in comparison with frying.

It is better to cook the meat in advance, because when slicing the salad, it should already be cold. Wrap a piece of beef, seasoned with salt and pepper, in foil and bake at 200 degrees for 30 minutes. The meat should be soft, if necessary, we increase the baking time. The cooked piece is cooled and sent to the refrigerator.

Cut the finished baked beef into thin strips across the fibers. With this method of slicing, the meat will be soft and tender. We wash the pears with a large amount of running water and combine them in a deep bowl with beef.

Peel the onion, rinse, dry and cut into thin half rings. To get rid of excess bitterness, pour boiling water over it or rinse with plenty of cold running water. Add the onion to the meat and mushrooms, season with salt, ground pepper, vegetable oil, vinegar, mix and leave for a while.

Lettuce leaves are washed with cold running water, dried with a paper towel or left to dry on the grill. We break the salad with our hands. It is not recommended to cut with a knife, it is when chopping with your hands that the leaves turn out to be the most beautiful and lose less amount of nutrients.

Tomatoes are washed, dried and cut into slices. When all the products are prepared, we start assembling the salad.

Put lettuce leaves on the bottom of a serving plate, put a mixture of meat and mushrooms on top. Decorate with slices of tomato and sprinkle with white sesame seeds. We serve it to the table in a chilled form (we keep it in the refrigerator for at least 20-30 minutes).

Bon appetit!