Salad with veal and bell pepper

To prepare this dish, first of all you should do meat. Veal (a lean piece, for example, a tenderloin, is best suited) should be rinsed well under cold running water, and then dried, thoroughly soaked with a paper towel. Leave a piece of tenderloin whole, without slicing.

Turn on the oven at 220 degrees Celsius for preheating.

Remove a piece of butter from the refrigerator and leave it in the heat until it becomes a soft consistency.

Peel garlic, rinse. Fresh sprigs of rosemary and thyme should be washed under running water and dried, spread out on a paper towel.

Next, pass half of the garlic through a special press and mix with the already soft butter. Finely chop the rosemary and thyme and also add to the container with oil. Season the resulting mass with salt and freshly ground black pepper and mix well. With the resulting mixture, rub a piece of veal thoroughly from all sides.

Put the meat on a baking sheet or in a baking dish and put it in a preheated oven to bake for 20-30 minutes, depending on the thickness of the piece. You can check the readiness of the meat using a cooking thermometer. If in the thickest part of the tenderloin its value is 60 degrees Celsius, then the veal is ready. It can be taken out of the oven, covered with a sheet of foil and left in this position for about 10 minutes.

While the veal "comes", rinse and peel the bell pepper. Then cut into thin half rings. It is best to take peppers of different colors for the salad.

Lettuce leaves should also be washed and dried. You can use a ready-made mixture of greens for salad.

Prepare the dressing. To do this, mix extra virgin olive oil and lemon juice in a small bowl. Season the dressing with salt and ground black pepper, add a little ginger powder. The remaining garlic clove is also crushed through a press and added to the resulting sauce.

Put the salad and bell pepper on a plate. Cut the veal into thin slices and put it on top of the greens. Pour over everything with the prepared dressing and serve.

Bon appetit!