Parisian Salad with Beef is a classic French dish. The beef adds a delicious flavor and is also rich in micronutrients. Balsamic vinegar is the soul of this dish. Let’s toast with the diners to a unique gourmet experience! On a hot summer day, this Parisian beef salad is truly refreshing.

 Ingredients:

500g Argentine tenderloin

500g potatoes, 1 chicory

1 lemon, 1 red bell pepper, 1 hard-boiled egg

1 Persian cucumber, celery and green onion to taste

Green beans, garlic, parsley, tarragon

Red wine vinegar, Dijon mustard sauce

Salt, black pepper, olive oil

Preparation:

Boil the potatoes and slice them into rounds. Slice the Persian cucumber and red bell pepper. Chop the celery, thinly slice the green onions, and cut the hard-boiled eggs and cherry tomatoes in half. Tear the chicory into pieces and, finally, chop the garlic into minced pieces.

Bring a pot of water to a boil. Once boiling, add the green beans and cook for 2-3 minutes. Transfer them to ice water to cool for about 30 seconds, then remove and drain.

In a large bowl, mix the potatoes, cucumber, celery, bell pepper and green onion. Add the drained green beans and mix well.

Pat the beef dry with paper towels, rub evenly with salt and black pepper and let it marinate for 10 minutes.

Heat 2 tablespoons of olive oil in a large frying pan over high heat. Add the beef and brown for 4-5 minutes on one side, then turn and brown the other side for another 3 minutes. Remove the beef from the pan, place it on a plate and let it rest for 5 minutes.

 In a small bowl, mix the chopped parsley, tarragon, minced garlic, Dijon mustard, and red wine vinegar. Whisk together, then slowly add 2 tablespoons of olive oil, stirring until well combined.

Add the torn chicory to the large bowl with the vegetables. Season with 1/4 teaspoon of salt and pepper, drizzle with the vinaigrette, and squeeze the lemon juice over the top. Toss to combine thoroughly.

Arrange the vegetables evenly in the center of a plate. Slice the beef against the grain and place it on top of the vegetables. Garnish with the eggs, tomatoes, corn kernels, and sprinkle a bit of parsley on top.