So full of flavour. A real treat.
We made the salad a luxury one as we were having steak, but of course, you can put whatever you want in it. a
Ingredients:
One piece of sirloin steak
Half an iceburg lettuce
A handful of each of the following:
green beans, topped, tailed, stringy bits removed and sliced
cherry tomatoes, halved
mange tout, topped and tailed
A few spears of asparagus, tough bottom removed
A few sticks of celery, sliced finely
A few spring onions, sliced finely
One courgette (we used several mini ones), sliced into rounds
A selection of lettuce leaves and pea shoots
Two tablespoons whipped cream (or yoghurt - ideally greek)
A little butter and maybe some olive oil
One tablespoon regular oil (not olive oil or butter - both of which have low smoking temperatures)
Salt and pepper
A spoonful of horseradish (mustard or wasabi are ok substitutes)
Optional extra ideas - olives, capers, carrots, cucumber, guerkins, artichoke hearts, peppers
First remove the steak from the fridge to bring up to room temperature.
Next, boil the green beans and the asparagus.
Then boil the mange tout.
Once they are ready, dip them in cold water to stop the cooking and leave to completely cool.
Fry the courgette in butter, then put to one side to cool (you could also oven roast them if you prefer).
Fry the tomatoes in olive oil or butter, set aside to cool (you could also oven roast them if you prefer).
Make a non stick pan very hot then add the regular oil.
Put the steak in, season it, but don't move it for two minutes.
Turn it and season it.
Don't touch it for two minutes.
Turn it.
After one more minute turn it.
After one more minute remove from the heat and put on a cutting board. Do not cut it yet.
Rub it with butter.
Toss the lettuce together in a bowl
Arrange the rest of the salad (leaving aside some spring onions) over the lettuce.
Mix the cream (or yoghurt), spring onions and horseradish together.
Slice the steak which has now rested.
Arrange on the salad and top with the horseradish cream.
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