Tafelspitzsalat on onion confit

Name: Tafelspitzsalat on onion confit
Cook time: 40 min
Total time: 40 min
Yield: 12
Ingredients: 500 g Onions; 12 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2-3 TABLESPOONS Honey; 100 g Cornichons; 100 g Arugula; 250 g cherry tomatoes; 700 g boiled fillet of beef; 150 ml light balsamic vinegar; 7-10 Tbsp Sugar

AUTHOR
Kelley Price

DIFFICULTY
very easy

RATING

Everything cut ready to fork and decoratively arranged in glasses

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 12

500 g Onions
12 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
2-3 TABLESPOONS Honey
100 g Cornichons
100 g Arugula
250 g cherry tomatoes
700 g boiled fillet of beef
150 ml light balsamic vinegar
7-10 Tbsp Sugar

Directions

1
For the confit, peel and finely dice the onions. Heat 4 tablespoons of oil in a frying pan. Fry the onions over a low heat for about 10 minutes while turning them over. Season with salt and pepper. Stir in honey. Let the confit cool down.
2
Cut the gherkins into fine strips. Clean, wash and coarsely chop the arugula. Wash the tomatoes, halve or quarter them depending on size. Cut the boiled beef first into thin slices and then into fine strips.
3
For the vinaigrette, mix vinegar, salt, pepper and 1 pinch of sugar. Fold in 8 tablespoons of oil. Mix the meat, tomatoes, gherkins, rocket and vinaigrette. Divide the onion confit into twelve glasses. Arrange the boiled beef salad on top.