Tafelspitzsalat on onion confit

AUTHOR
Kelley Price
DIFFICULTY
very easy
RATING
3 2
Everything cut ready to fork and decoratively arranged in glasses
COOK TIME
40 mins
TOTAL TIME
40 mins

Ingredients

Servings: 12
  • 500 g Onions
  • 12 TABLESPOONS Olive oil
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 2-3 TABLESPOONS Honey
  • 100 g Cornichons
  • 100 g Arugula
  • 250 g cherry tomatoes
  • 700 g boiled fillet of beef
  • 150 ml light balsamic vinegar
  • 7-10 Tbsp Sugar

Directions

  1. 1

    For the confit, peel and finely dice the onions. Heat 4 tablespoons of oil in a frying pan. Fry the onions over a low heat for about 10 minutes while turning them over. Season with salt and pepper. Stir in honey. Let the confit cool down.

  2. 2

    Cut the gherkins into fine strips. Clean, wash and coarsely chop the arugula. Wash the tomatoes, halve or quarter them depending on size. Cut the boiled beef first into thin slices and then into fine strips.

  3. 3

    For the vinaigrette, mix vinegar, salt, pepper and 1 pinch of sugar. Fold in 8 tablespoons of oil. Mix the meat, tomatoes, gherkins, rocket and vinaigrette. Divide the onion confit into twelve glasses. Arrange the boiled beef salad on top.

Nutrition Facts

KCAL
170 kcal
CARBS
5 g
FATS
10 g
PROTEINS
13 g