This dish was served in the Odessa cafe Di Alpino. It was invented by the chef Ivan Pilipenko, who had a passion for dishes with meat. He cooked everything with meat, except perhaps the desserts 🙂 It’s a pity the cafe has already closed. And now, to eat this dish, you have to work hard in your kitchen. But the dish is so delicious that it is definitely worth spending your time on it.
This dish was served in the Odessa cafe Di Alpino. It was invented by the chef Ivan Pilipenko, who had a passion for dishes with meat. He cooked everything with meat, except perhaps the desserts 🙂 It’s a pity the cafe has already closed. And now, to eat this dish, you have to work hard in your kitchen. But the dish is so delicious that it is definitely worth spending your time on it.- Prep time: 15 minutes
- Cook time: 5 minutes
- Serves: 1
- Difficulty: easy
- Course: salad
- Cookware: salad spinner, knife, oil sprayer, vinegar dispenser bottle
- Cuisine: European
Ingredients
- 1 croissant
- 30 g roast beef tenderloin
- 2 frisée lettuce leaves
- 1 lollo rosso lettuce leaf
- 1 lettuce leaf
- 2 quail eggs
- 1/8 sweet red onion
- 1 medium cup mushroom
- 3 olives
- 5 capers
- 1 tsp lemon juice
- freshly ground black pepper
- salt
For decoration:
- olive oil
- balsamic cream
Cooking method
Step 1
Boil the eggs, peel and cut in half. Wash the mushroom, put in a small container, pour boiling water over it and leave for 2-3 minutes. Slice onion, mushroom, olives, capers, roast beef. Tear the lettuces’ leaves into large pieces with your hands, transfer to a bowl and mix. Add lemon juice, salt, and pepper.
Step 2
Cut the croissant. Place all the salad ingredients inside. Sprinkle with olive oil and balsamic cream, and serve immediately.
My tips and tricks:
Of course, you know that a genuine croissant should be puffy, buttery, and crunchy. It stays that way for the whole day after baking, if you don’t have time to eat it. But if you plan on using it the next day, here’s my advice on how to make it crispy again. Wrap a fresh croissant neatly in foil, place it in a plastic bag, and leave it in the refrigerator until you need it. Before serving, put it in preheated to 180˚C oven, of course, without foil and a plastic bag 🙂, for 3 minutes. When stored this way, the croissant retains its moisture, so it will become crispy again in the oven, but not dry.
- 1 croissant
- 30 g roast beef tenderloin
- 2 frisée lettuce leaves
- 1 lollo rosso lettuce leaf
- 1 lettuce leaf
- 2 quail eggs
- ⅛ sweet red onion
- 1 medium cup mushroom
- 3 olives
- 5 capers
- 1 tsp lemon juice
- freshly ground black pepper
- salt
- For decoration:
- olive oil
- balsamic cream
- Boil the eggs, peel and cut in half. Wash the mushroom, put in a small container, pour boiling water over it and leave for 2-3 minutes. Slice onion, mushroom, olives, capers, roast beef. Tear the lettuces’ leaves into large pieces with your hands, transfer to a bowl and mix. Add lemon juice, salt, and pepper.
- Cut the croissant. Place all the salad ingredients inside. Sprinkle with olive oil and balsamic cream, and serve immediately.