Beef Salad With Fried Onions

Course:

Appetizer

Practical information

Prep time

20 min
Cooking

10 min
Ready in

30 min

Difficulty
Price

Recipe
Comments (0)

The onions need to be sliced as thinly as possible so they crisp nicely. If served as a first course as part of a formal dinner, arrange the beef in a fan shape on the edge of a smaller serving of greens. Then decorate the combination with the onions.

Recipe's Ingredients

2 servings mixed greens for salad
salt and freshly ground pepper
1 gherkin, 1/16" dice
3 sprigs chervil, leaves only, coarsely chopped
½ medium onion, thinly sliced

1 tablespoon finely diced shallots
½ tablespoons sherry vinegar
2.5 tablespoons walnut oil
flour
250 g rare, cooked steak, cut 3/4" square by 1/8" thick

Recipe preparation steps
1

Combine the vinegar and oil with a whisk. When emulsified, combine with "cornichon" (gherkin), shallots, and chervil. Combine half the vinaigrette with the beef and set aside. Set remaining vinaigrette aside.
2

Heat oil to 1325ºF for deep-frying. Dust onions with a small amount of flour. Fry onions briefly, in small, batches, until they start to color. Drain well on paper towels and set aside.
3

Combine salad greens with the remaining vinaigrette, salt and pepper. Divide on serving plates. Divide beef on salads and top with onions.
Ready !