Compound:

• 0.5 kg beef tenderloin
• 1 bulb
• 1 carrot
• 5 eggs
• 250 grams pickled cucumbers
• 1 cup walnuts
• 4 garlic cloves
• 1 bay leaf
• parsley for decoration
• mayonnaise for dressing
• salt and pepper to taste

Cooking:

1. Peel and wash onions and carrots.
2. Pour water into the multicooker bowl, put beef, carrots and onions, salt, pepper, add bay leaf and cook until fully cooked.
3. Cool the finished meat and disassemble into fibers.
4. Wash the eggs and boil for 10 minutes.
5. Grate pickled cucumbers on a coarse grater.
6. Peel the garlic and put it into a garlic press and grate it on a fine grater.
7. Mix meat, pickles and garlic in a bowl and season with mayonnaise. Arrange the bottom layer of lettuce on a platter.
8. Grate the eggs on a coarse grater, season with mayonnaise and put the second layer on the dish. Pepper a little on top.
9. Soak walnuts (peeled) in water for 20 minutes, then rinse well and chop (not finely).
10. Arrange the nuts on top of the salad.
11. Put the finished salad in the refrigerator for a couple of hours for impregnation. Garnish with parsley before serving, if desired.