Dresden Salad with Roast Beef

There are no special secrets in preparing a salad. It is better to recall the classic technology for cooking roast beef: fry the beef tenderloin in a hot dry frying pan, 1 min each. from each side. Transfer it to a baking bag and cook in an oven preheated to 180 ° C for 6-8 minutes.

Ingredients

• 120 g gherkins, tomatoes and baked sweet peppers
• 80 g of carrots and cucumbers
• 40 g red onion
• 20 g of green onions
• 20 g dill and parsley
• 200 g slices of cooked roast beef
• 200 ml red wine vinegar
• 40-50 g sugar
• 100 ml sunflower oil
• salt, freshly ground black pepper

Directions

1. For the sauce, mix vinegar with sugar and evaporate half over low heat. Remove from heat. Add oil, salt and pepper. Stir.
2. Cut gherkins, cucumbers and carrots into slices, tomatoes into slices, red onions and bell peppers into strips. Chop the greens.
3. Combine prepared ingredients with roast beef. Place in a deep plate, season with sauce. Season with salt and pepper.