Ingredients with Measurements:
- 1 lb. carne-de-sol (dried salted beef)
- 4 cups mixed greens
- 1 red onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh cilantro
- 1/4 cup olive oil
- 2 tbsp. red wine vinegar
- Salt and pepper to taste
Special equipment needed:
- Large bowl
- Grill or grill pan
Step-by-step instructions:
1. Soak the carne-de-sol in water for 24 hours to remove excess salt. Change the water every 6 hours.
2. Preheat the grill or grill pan to medium-high heat.
3. Grill the carne-de-sol for 5-7 minutes on each side or until cooked through. Let it cool and then slice it thinly.
4. In a large bowl, mix the mixed greens, red onion, red and yellow bell peppers, cherry tomatoes, parsley, and cilantro.
5. In a separate bowl, whisk together the olive oil, red wine vinegar, salt, and pepper.
6. Pour the dressing over the salad and toss to combine.
7. Add the sliced carne-de-sol to the salad and toss gently.
8. Serve immediately.
- Time:
Preparation time: 24 hours (for soaking the carne-de-sol)
- Cooking time: 10-15 minutes
Temperature:
- Grill or grill pan: medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 320
- Fat: 22g
- Carbohydrates: 12g
- Protein: 20g
Substitutions for ingredients:
- Mixed greens can be substituted with any salad greens of your choice.
- Red wine vinegar can be substituted with apple cider vinegar or balsamic vinegar.
- Cherry tomatoes can be substituted with grape tomatoes or diced regular tomatoes.
Variations:
- Add sliced avocado or boiled eggs for extra protein.
- Use grilled chicken or shrimp instead of carne-de-sol.
- Add sliced cucumbers or carrots for extra crunch.
Tips and tricks:
- Make sure to soak the carne-de-sol for 24 hours to remove excess salt.
- Slice the carne-de-sol thinly for easier eating.
- Toss the salad gently to avoid crushing the greens.
Storage instructions:
- Store any leftover salad in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- This salad is best served cold and does not need to be reheated.
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with extra parsley or cilantro.
Garnishes:
- Extra parsley or cilantro
Pairings:
- This salad pairs well with grilled vegetables or a side of rice.
Suggested side dishes:
- Grilled vegetables
- Rice
Troubleshooting advice:
- If the carne-de-sol is still too salty after soaking, rinse it with cold water before grilling.
Food safety advice:
- Make sure to soak the carne-de-sol for 24 hours to remove excess salt and prevent foodborne illness.
Food history:
- Carne-de-sol is a traditional Brazilian dish that originated in the Northeast region of the country.
Flavor profiles:
- Salty, savory, and fresh.
Serving suggestions:
- Serve this salad as a light lunch or dinner.
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Region: Brazilian