Roast Beef Salad with Mushrooms and Zucchini
Salads • European
Description
The recipe was shared by chef John Smith from a popular American restaurant.
Ingredients
- Mixed salad greens 5 oz
- Arugula 0 oz
- Courgette 5 oz
- Marinated cherries 5 oz
- Cucumbers 5 oz
- Yakiniku sauce 5 oz
- Pickled Chanterelles 5 oz
- Beef Shank 0 lbs
- Water 0 qt
- Honey 0 oz
- Soy Sauce 0 fl oz
- Mustard Greens 0 oz
- Ground Dried Garlic 0 oz
- Chili Flakes 0 oz
- Mild Chili Spice 0 oz
- Toasted Cumin Seeds 0 oz
- Mayonnaise 15 oz
- Sweet Chili Sauce 0 fl oz
- TABASCO® 0 fl oz
- Sugar 0 oz
- Curing Salt Mixture 0 oz
- Salt to taste
- Ground Black Pepper to taste
- Vegetable Oil to taste
Step-by-Step Guide
Step 1
First, prepare the roast beef. Mix 15 grams of curing salt with an equal amount of regular salt and sugar. Dissolve the mixture in water and brine the meat. Let it sit for 2 days.
Step 2
Remove the meat from the brine, drain it in a colander, and place it in the refrigerator to let the brine drip off completely.
Step 3
Wrap the cut in parchment paper and foil. Place it in a preheated oven at 230°F (230 degrees Fahrenheit) for about 2 hours.
Step 4
While the roast beef is baking, prepare the spread. Mix 50 grams of mayonnaise, honey, soy sauce, mustard, dried garlic, 10 grams of sugar, chili flakes, and a bit of pepper. Mix well. The spread is ready.
Step 5
Remove the meat, let it cool. Apply the spread and place it in the hottest oven for 5–10 minutes until a crust forms.
Step 6
Prepare the mushroom ragout. Sauté the champignon mushrooms in vegetable oil, add 70 ml of teriyaki sauce, and stir.
Step 7
Season with salt and pepper to taste and stir again. Cook the ragout until the mushrooms are done.
Step 8
Prepare the aioli sauce. Mix 400 grams of mayonnaise, sweet chili sauce, TABASCO, and 1 teaspoon of sugar.
Step 9
Mix thoroughly. The sauce is ready.
Step 10
Slice the zucchini and cucumbers into thin, long slices. Cut the cherry tomatoes in half.
Step 11
Assemble the salad. Mix the salad greens, arugula, zucchini, tomatoes, and cucumbers. Add 80 grams of mushroom ragout and 60 ml of teriyaki sauce.
Step 12
Place the mixture on a plate. Drizzle drops of aioli sauce with chili all over the salad.
Step 13
Thinly slice the roast beef and place it in the center of the salad.
Step 14
Sprinkle with toasted sesame seeds and slices of chili pepper.
Step 15
Serve.
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