Ingredients for making Caesar with mayonnaise
- Fresh beef pulp 500 grams
- Tomatoes medium size 3 pieces
- Fresh champignons 200 grams
- Celery Root 100 grams
- Large carrot 1 piece
- Onion medium size 2 pieces
- Mayonnaise 250 grams
- Seedless olives 50 grams
- Salt to taste
- Ground black pepper to taste
- Vegetable oil for frying dishes
- Fresh parsley to taste
- Main ingredients: Beef, Tomato, Mushrooms
- Serving 4 servings
Medium saucepan with a lid, stove, cutting board, kitchen knife, tablespoon, serving dish or salad bowl, large plate, fork, frying pan, wooden spatula, flat plate - 3 pieces, saucer, medium bowl, slotted spoon
Cooking Caesar with mayonnaise:
Step 1: prepare the beef.
Rinse the beef thoroughly under running water to wash away any bone fragments and dirt. Then put the meat on a cutting board and, using a knife, remove the film and veins. Move the component to the middle pan and leave it aside for a while.
Step 2: prepare the celery root.
Using a knife, peel the celery root and then rinse slightly under running water. Then put the component on a cutting board and cut into several parts. Pieces of the root are moved to a large plate.
Step 3: prepare the carrots.
Using a knife, peel the carrots from the peel and then rinse thoroughly under running water. We spread the vegetable on a cutting board and cut into medium pieces. The crushed component is moved to a plate with celery root.
Step 4: prepare the onions.
With a knife, peel the onion from the husk and rinse well under running water. We lay out the first component on a cutting board and cut into four parts. We move the pieces into a common container with other chopped vegetables and proceed to the processing of the second onion.
We spread it on a flat surface and cut it in half. Each piece is divided into two parts. Then finely chop each thin strips and pour into a clean plate. Let us leave this onion for a while, as we will add it to the salad.
Step 5: prepare the beef for the salad.
Put the chopped celery root, carrots and onions in a pan with beef. Here we pour ordinary cold water so that the liquid completely covers the components, and put the container on medium heat. When the contents of the pan begin to boil, reduce the heat, cover the container with a lid and cook the meat for 1-1.5 hours. Important: before this, foam should form on the surface of the water, so be sure to remove it with a slotted spoon and throw it into the sink. Otherwise, it can ruin the taste of the dish itself. After the allotted time, we check the degree of readiness of beef. To do this, pierce it with a fork. If the inventory easily goes into the pulp, then the meat is ready and you can turn off the burner. If not, then it’s worthwhile to extend the cooking time for 20-25 minutes.
After all, we take out the component from the hot liquid and put it on a cutting board. For a while, leave the beef alone to cool to room temperature. At the end, using a knife, cut the meat into small pieces or tear it with clean hands into fibers. I usually choose the first option, then the taste of this component is more expressive compared to other products in the salad. Then we transfer the beef to a large plate and proceed to the preparation of the following ingredients.
Step 6: prepare the champignons.
Thoroughly rinse the mushrooms under running water and put on a cutting board. If necessary, with the help of a knife, we remove coarsened places on the hats and legs of the mushrooms. Now grind the components in pieces and pour into a free plate.
Meanwhile, pour a small amount of vegetable oil into the pan and put on medium heat. When the contents of the container are well warmed up, carefully spread the crushed champignons here. From time to time, stirring with a wooden spatula, fry the mushrooms to a soft golden color. Immediately after that we turn off the burner and set the pan aside. Let the mushrooms cool to room temperature while we grind the remaining ingredients.
Step 7: prepare the tomatoes.
We wash the tomatoes under running water and put it on a cutting board. Using a knife, we cut the vegetables in half and clear each part of the seeds. Also do not forget to cut off the place to which the tail was previously attached.
Now grind the components into pieces and transfer to a free plate.
Step 8: prepare the olives.
Put the olives on a cutting board and, using a knife, cut 2-3 parts. Finely chopped component is transferred to a clean plate.
Step 9: prepare the parsley.
We rinse the parsley under running water, shake off excess liquid and put it on a cutting board. Finely chop the greens with a knife and pour into a clean saucer.
Step 10: prepare Caesar with mayonnaise.
In a medium bowl we spread the chopped beef, fried champignons, olives, tomatoes, and also, if desired, parsley. Using a tablespoon, mix everything well until a homogeneous mass is formed. Immediately after this, pour the salad into the salad bowl and can serve it to the dining table.
Step 11: serve Caesar with mayonnaise.
Caesar with mayonnaise is served at the dinner table, optionally sprinkled with a small amount of finely chopped greens for beauty. The salad is quite hearty and very tasty, so you can treat them to households even without bread.
- so that the onion in the salad does not bitter, it can be pickled in advance in a small amount of clean water and table vinegar. After putting the component in a sieve or colander and rinse under water. Caution: be sure to drain excess fluid and only after that add to the dish;
- to enrich the taste and aroma of lettuce, you can add crushed hard cheese to it;
- Instead of olives, you can add olives to the dish. In this embodiment, the salad will turn out a little bit with sourness.