A quick recipe in Italian style perfectly diversifies the daily diet. I cook this salad with arugula when I have a piece of baked beef left. It fits here better than any other meat.
Ingredients
- Beef (baked) – 250 g
- Arugula - 150 g
- Quail eggs - 6 pieces
- Cherry tomatoes - 150 g
- Olive oil - 2 art.l.
- Ground black pepper - 1 pinch
Step-by-step cooking recipe
Boil hard-boiled quail eggs, peel and cut in half.
Similarly, cut the cherry in half, and cut the beef into thin strips.
Put the salad on plates, pepper and drizzle with olive oil.
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