Saladum Bovis

Ingredientia:
200g Taurus novae zelandiae mollis
Dimidium avocati
6 tomates cerasinae
80g lactucae
4 nux cashew
5 arachides
50g fungi

Condimenta:
30g Haoji Zingiberis et Pipers Sichuan Salsa
40g oleum olivae
Poculum succi citri
100g acetum mali, salsa insularum millensis, vel salsa saladinaria

Modus Faciendi:
1. Marinate New Zealand beef tenderloin with Haoji Ginger and Chilli Sichuan Sauce for half an hour.
2. Cook the beef slowly at a low temperature of 54°C for 40 minutes to ensure it is fully flavored and the meat is tender.
3. Pan-sear the beef to achieve a slightly charred and crispy flavor.
4. Place the lettuce in a bowl and add lemon juice and olive oil.
5. Arrange the beef, crushed cashew nuts, crushed peanuts, stir-fried mushrooms, avocado, cherry tomatoes, and fried spring roll wrapper on top of the lettuce. Serve with apple vinaigrette or thousand island dressing/salad dressing.