Arrachera® salad with baby potatoes and rosemary

Assemble this fresh arrachera salad with golden potatoes, lettuce, arugula, and cherry tomatoes. The arrachera is fried and mixed with the potatoes and fresh vegetables. Everything is dressed with a mixture of olive oil and wine vinegar, then garnished with grated Parmesan cheese for a finishing touch. A light and flavorful dish, perfect to enjoy cold.

    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.
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    Product used in this recipe:

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