Mixed Salad with Beef and a Herb Dressing
Nutritional values
(Percentage of daily recommendation)
| Calorie | 391 cal. | (19 %) | ||
| Protein | 30 g | (31 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 3.2 g | (11 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 3.1 mg | (26 %) | ||
| Vitamin K | 137.2 μg | (229 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 12.1 mg | (101 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 83 μg | (28 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 12.3 μg | (27 %) | ||
| Vitamin B₁₂ | 2.5 μg | (83 %) | ||
| Vitamin C | 45 mg | (47 %) | ||
| Potassium | 965 mg | (24 %) | ||
| Calcium | 69 mg | (7 %) | ||
| Magnesium | 57 mg | (19 %) | ||
| Iron | 4.3 mg | (29 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 6 mg | (75 %) | ||
| Saturated fatty acids | 8.8 g | |||
| Uric acid | 173 mg | |||
| Cholesterol | 84 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 1 handful cilantro
- 1 handful parsley
- 1 handful Basil
- 3 Tbsps olive oil
- 2 Tbsps sesame oil
- 2 Tbsps White vinegar
- 1 generous pinch Sambal oelek
- 2 Tbsps Lime juice
- soy sauce
- brown sugar
- 500 grams Beef fillet
- freshly ground peppers
- 2 Tbsps clarified butter
- ¼ Cucumber
- 3 Tomatoes
- 2 small, red onions
- 200 grams mixed Lettuce (arugula, colorful young chard, baby spinach)
- coarse Sea salt
- Limes (for garnish)
Preparation steps
For the dressing, rinse the cilantro, the parsley and the basil, shake dry and set aside a little cilantro for the garnish. Pluck the remaining leaves from the stems and chop everything finely. Mix together in a bowl with the olive oil, sesame oil, vinegar, Sambal Oelek and lime juice. Season with soy sauce and sugar.
Rinse the beef fillets and pat dry. Season on both sides with coarse ground pepper. Sauté in some clarified butter on all sides until very brown. Remove, cover and leave to rest for about 10 minutes.
Rinse the cucumber, pat dry and cut into thin slices. Rinse the tomatoes, remove the stalks and also cut into thin slices. Peel the onions and cut into thin rings. Rinse the arugula, the chard and the spinach, shake dry, remove stems and tear smaller if necessary.
Arrange the salad leaves with the cucumbers, tomatoes and onions on plates and lay the meat slices on top. Drizzle with a little herb dressing and shower with coarse sea salt.
Serve the dish garnished with lime wedges and cilantro.
