Prague salad with bell pepper

First of all, carefully wash the meat, then dry it with paper towels. Spread the prepared meat on a cutting board and cut into thin cubes.

We put a large frying pan on a high heat to warm up, pour vegetable oil into it. When it warms up, we put the meat in it and fry it until it is beautifully ruddy. By the end of the process, sprinkle it with a small amount of salt and ground black pepper, mix. Next, remove the frying pan from the heat, cover it with a lid. The meat in the salad should be warm.

I wash Bulgarian pepper under running water, cut out its peduncle, clean the seeds, remove the inner membranes. Blot excess moisture with a paper towel, and then cut the pepper into the same cubes as the meat. If the ingredients are cut approximately the same, the salad will turn out to be especially beautiful and aesthetic in appearance.

Wash the apple, wipe, cut out the stalk and core, and cut the pulp into thin long cubes, too. We put the apple cubes in a deep bowl, pour lemon juice on top of them (this will prevent ugly darkening of the apple).

Remove the husk from the red onion, cut the onion in half and cut each half into thin half rings.

Next, we begin to collect the salad. We take two serving flat plates. We spread the fried meat on each, and on top of the half-rings of onions, on them - apple cubes. We spread the Bulgarian pepper cubes on the apples. Well, if it is a bright color, it will make the salad brighter.

In a separate container, combine mayonnaise and Dijon mustard together, mix thoroughly. Spread the mixture on top of the salad on each plate. Sprinkle with finely chopped fresh dill, which must be rinsed in advance and dried with a towel.

The salad is ready, it does not require cooling, but just the opposite, so it can be served immediately to the table!