Arrachera® salad with baby potatoes and rosemary

Product

• Refrigerated vacuum grilled veal 1 kg

Ingredients

• ½ cup olive oil
• ½ kg Arrachera®
• ½ kg potatoes, cooked and cut in half
• ¼ cup wine vinegar
• Salt and ground black pepper
• 1 French lettuce
• 2 cups arugula leaves
• 1 box (300g) cherry tomatoes, cut in squares
• 40 g grated Parmesan cheese

Preparation

• Heat 2 tablespoons of oil and fry the Arrachera® on both sides until it reaches the desired doneness, then cut it into cubes. Set aside.
• In the same pan, heat another 2 tablespoons of oil and fry the potatoes until golden brown.
• Mix the remaining olive oil with vinegar, rosemary, salt, and pepper.
• In a salad bowl, arrange the lettuce, arugula, tomatoes, potatoes, and Arrachera®. Drizzle with the prepared dressing and garnish with the cheese. Serve cold.