Beef Salad with Spring Onions and Eggs
Beef salad with spring onions and eggs is a recipe featuring fresh ingredients from the beef salad category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 head Lollo biondo lettuce
- 1 bundle spring onions
- 4 red onions
- 4 eggs
- 4 beef filet steaks about 150 g each (e.g., from the rump)
- 5 tbsp white wine vinegar
- sunflower oil
- 1 Shallot
- 50 g chestnuts (vacuum sealed or frozen)
- Salt
- pepper freshly ground
- 2 tbsp chopped parsley
Instructions
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1.
Wash and clean the salad, then cut into bite‑sized pieces.
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2.
Wash, trim and halve the spring onions.
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3.
Peel the red onions and quarter them.
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4.
Hard boil the eggs.
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5.
Season the steaks with salt and pepper, brush lightly with oil, and grill on a hot grill for about 3–4 minutes. Place the spring onions and red onions on the grill as well, brushing with oil, salting and peppering. Grill everything together, turning gently until cooked.
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6.
Peel the shallot and dice finely.
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7.
Finely chop the chestnuts (if thawed) and caramelize them in 1 tbsp hot oil with the shallots until golden brown. Remove from heat.
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8.
Mix vinegar with about 8 tbsp oil. Combine the shallots and chestnuts, season with salt and pepper to taste.
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9.
Arrange the lettuce on plates with the onions, peeled and quartered eggs, and spring onions. Slice the beef thinly, place on top, drizzle with dressing, and sprinkle with parsley before serving.
