Salad Capital with meat

Ingredients

• 1 carrot
• 2 potatoes
• 2 pickles
• 100 g beef tongue
• 100 g chicken breast
• 100 g beef fillet (for roast beef)
• 1 tsp mustard
• 3 art. l. green peas
• 10 quail eggs
• 10 g vegetable oil
• 2 green onion feathers
• 2 h. l. year
• 3 yolks
• 60 g cold vegetable oil
• 1 st. l. lemon juice
• salt
• 1/2 tsp soy sauce

Cooking

Step 1

Boil carrots and potatoes in salted water until cooked (it is important not to overcook, so add 2 lemon slices to the water). Boil quail eggs.

Step 2

Boil the chicken breast, beef tongue and beef fillet in salted water, in different containers, until tender.

Step 3

Spread the boiled roast beef with mustard, salt and bake in foil in the oven at 180 ° C for 25 minutes.

Step 4

From the tongue, while it is warm, remove the sticky film. Cool all cooked ingredients, potatoes, carrots, chicken breast under cold water, peel and cut into small cubes. Also cut the pickled cucumber and roast beef, mix everything in one container, add mayonnaise, vegetable oil, salt and peas.

Step 5

For mayonnaise, beat the yolks with a mixer, while pouring cold vegetable oil in a thin stream. Add salt to taste and 1/2 teaspoon soy sauce.

Step 6

Mix the ingredients, put on a plate, season with mayonnaise, sprinkle with green onions and garnish with boiled quail eggs.