This delicious and nutritious dish is called by some housewives “Male happiness”. And not by chance. Salad with pickled onions and meat is truly “masculine” in essence, because the main ingredients are meat and onions, which many men like. Let's try and we cook!
Product Preparation
In order to make a meat salad with pickled onions, you must first select the appropriate meat for the dish. Beef is very good for these purposes, and even better - beef. This is non-greasy, easily amenable to heat treatment, meat, which can then be easily cut into medium-sized strips (it will not crumble into fibers and so on). What part of the carcass is better to use in a meat salad with pickled onions? You can take a lean cut, or the back, or a scapula without bone - anyway. The main thing is that the meat should be fresh (ideally, not frozen). If you are going to prepare a large salad for the whole family, then feel free to take at least a kilogram (why make this dish “for one tooth” if it is really tasty and nutritious?). Then boil the veal (the meat should become soft) and cool.
Onion and pickle
We also take it more - a whole kilogram. When choosing, variations are possible: red Crimean, ordinary onion, white lettuce - who likes the most. Peel the onions and cut into thin half rings (who does not know - for this, the onion must be cut lengthwise and half, then put the flat side on the board and finely chop). We put the important ingredient in a large glass cup and pour the marinade. We simply cook it: we combine apple cider vinegar and water in a proportion of one to one plus seasoning. Stir the onion and pickle in this form for about twenty minutes, or even half an hour.
Eggs and mayonnaise
They must be put in a large salad with pickled onions and meat for a dozen. Cook the eggs. Cool and clean. We cut finely or three coarsely on a grater. We also need mayonnaise (it is better to take Provencal 67% fat or olive).
Final stage
Next, a salad with pickled onions and meat is prepared as follows. Take a large round dish. We pull the onion from the marinade, decant and spread the lower layer into the prepared dishes. We cut the boiled meat into cubes or strips and put it on top of the onion. It doesn’t matter if the beef is still split into fibers. We use it for the good. We finally tear the meat to make thin short fibers. And already in this form we spread on the dish. Top, last layer - grated eggs. Do not forget to smear the layers with Provencal, but not to the state of gruel, but in moderation. A delicious and nutritious salad with pickled onions and meat is ready, we proceed to decorate the dish. For this, you can use sliced olives without pits, grated yolk, sprigs of parsley and dill. You can cut one boiled egg into circles and put on top. Here it all depends on the imagination of the cook. Do not be afraid to experiment, to show your creativity. Yes, and do not forget to put the food in the refrigerator for several hours so that it is thoroughly soaked before serving on the festive table.
Salad with pickled onions, and meat, and cheese
This option can be prepared using any additional hard cheese. We take him a pound. The remaining ingredients remain the same (see previous recipe). The product is peeled and grated coarsely. Lettuce, as before, lay out in layers, spreading them with mayonnaise. By the way, in order to prepare a “high” dish, you can repeat the layers again. Then your salad will be smaller in width, but higher. We introduce cheese into the dish immediately after the eggs. You can also sprinkle the salad with cheese on top, using the product as a decoration. When another ingredient (perfectly combined with others) is added, the taste of the dish improves. Cheese gives a pungent sharp note. In addition, it has a lot of nutrients that are healthy.
With beetroot
Beetroot salad with pickled onions and meat is a worthy version of “Male Happiness”. Let's try to cook it to please the delicate taste of the guests who arrived. In fact, this version of the salad resembles a classic "fur coat", where instead of herring, meat was used as the main component.
Ingredients : a pound of pork or veal without bone, cheese - 200 grams, large beets, three onions, three pickles, five eggs, mayonnaise, pitted olives - 50 grams.
Boil the meat, cool. Dice. Chop the onion in half rings and pickle (see the marinade recipe above). Boil hard-boiled eggs, peel, three large on a grater, pickles - in cubes. Boil the beets, cool, rub. Three cheese on a grater.
On a flat, oblong dish, lay out the prepared ingredients in layers. Meat, onions, pickles, beets, eggs, cheese. If desired, repeat to make the salad high. Do not forget to coat each of the layers with provencal. We decorate beetroot salad with pickled onions and meat with sprigs of parsley and dill, grated yolk, chopped olives. Set aside in the fridge soak. And then you can serve on the table! Bon appetit to all!