Tomato and egg salad

08406 TOMATO and egg SALAD INGREDIENTS for 4 PEOPLE to boil the meat: beef codon 1 500 g, 1 liter of water, 2 cubes of chicken or beef, 1 onion, 2 cloves of garlic, 1 stalk of celery, 1 sprig garnish (Bay leaf, parsley, thyme) for the salad: 2 heads or chioggia trevisana salad, a lettuce or Endive, 1 tin of corn kernels, tomatoes, 2 2 hard-boiled eggs for the sauce: 2 tablespoons olive oil, 1 tablespoon vinegar, 1 tablespoon of the cooking broth degreased and filtered, salt and pepper preparation time: 30 minutes cooking time: 2 hours Procedure cut the beef into pieces then put it to cook for 2 hours in water, nuts, celery, garlic, onion and sprig garnish.

After baking let cool the meat and cut it into smaller pieces.

Clean, wash, drain the salad and then coarsely cut, wash and dry the tomatoes cut into wedges.

Divide slices even hard-boiled eggs.

At this point, add all ingredients in a bowl and prepare the relish banging in a bowl with a fork oil, vinegar, broth, salt and pepper.

Pour the sauce over the salad and mix well.