Beef salad with peas

Beef Salad with Peas: A Classic Recipe with a Modern Twist

Who doesn't love a well-prepared beef salad? This delicious recipe is not only full of flavors but also memories, bringing together simple and beloved ingredients. Typically, beef salad is associated with festive meals, but today I want to share a slightly different version by adding peas, which will bring a touch of freshness and a splash of color. Let's get started!

Preparation time: 30 minutes
Cooking time: 40 minutes
Total time: 1 hour 10 minutes
Servings: 6-8

Ingredients

- 1 chicken breast (approximately 300-400 g)
- 5 carrots
- 4 potatoes
- 1 small celery
- 4-5 pickles
- 1 small jar of peas (approximately 200 g)
- 2 egg yolks
- 2 tablespoons of mustard
- 300 ml oil (preferably sunflower or canola oil)
- Salt, pepper to taste
- Chicken-flavored seasoning (optional, for extra flavor)

Necessary utensils

- A large pot for boiling
- A mixer or whisk for mayonnaise
- A strainer
- A knife and a cutting board
- A large bowl for mixing

Preparation steps

Step 1: Cooking the ingredients

1. In a large pot, add water with seasoning and bring to a boil. Add the chicken breast and let it simmer over medium heat for about 20-25 minutes. Ensure it is fully cooked and the juices run clear.

2. In another pot, boil the potatoes, carrots, and celery, all peeled and cut into large pieces. Add salt to the water to enhance the flavor of the vegetables. Boil for 20-30 minutes until tender.

Step 2: Preparing the mayonnaise

3. In a bowl, combine the two egg yolks with the mustard and a pinch of salt. Using a mixer or whisk, start to whisk gently, gradually adding the oil. Continue mixing until you achieve a creamy and thick mayonnaise. If desired, you can adjust the amount of mustard to taste.

Step 3: Chopping and combining the ingredients

4. Once the vegetables are cooked, drain them well and let them cool slightly. Cut them into small cubes, just like the drained and cooled chicken breast.

5. In a large bowl, combine the chicken cubes, boiled vegetables, drained peas, and chopped pickles. Gently mix to avoid mashing the vegetables.

Step 4: Finalizing the salad

6. Add the prepared mayonnaise over the mixture of ingredients. Carefully mix to combine evenly. Taste the salad and adjust with salt, pepper, or more mustard if necessary.

Step 5: Serving

7. Transfer the salad to a serving platter and, if desired, garnish with a few slices of pickles or fresh parsley for an attractive appearance. It can be served chilled or at room temperature.

Practical tips

- Choose fresh ingredients: The quality of the ingredients significantly influences the final taste of the salad. Opt for fresh vegetables and meat.

- Vary the recipe: You can add olives, bell peppers, or even chopped hard-boiled eggs to give it a personal touch.

- For a lighter mayonnaise, you can replace part of the oil with Greek yogurt, resulting in a healthier version.

Nutritional benefits

This beef salad with peas is not only tasty but also nutritious. The chicken breast provides quality protein, the vegetables are rich in vitamins and minerals, and the peas add fiber and antioxidants. Additionally, mayonnaise added in moderate amounts can be part of a balanced diet.

Frequently asked questions

- Can I replace chicken breast with beef? Yes, it is a classic option to use boiled beef, but the cooking time will be different.

- How can I store the salad? Cover the salad with plastic wrap and keep it in the refrigerator, where it can last 2-3 days.

- Is it possible to make the salad vegan? Yes! You can replace the chicken breast with smoked tofu and the mayonnaise with a plant-based alternative.

Serving suggestions

This beef salad with peas pairs perfectly with a fresh baguette or salty crackers. You can also accompany it with a glass of dry white wine or fresh lemonade for a flavorful summer meal.

Now that you have all the necessary details, all that's left is to start cooking and enjoy a delicious beef salad with peas! Enjoy your meal!

 Ingredients: a chicken breast 5 carrots 4 potatoes a small celery 4-5 pickled cucumbers a small jar of peas 2 egg yolks 2 tablespoons of mustard 300 ml of oil salt, pepper chicken-flavored seasoning

 Tags:  salad russian salad peas or potato chicken breast