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FOOD DELIGHT BEEF SALAD

Ingredients

  • 2 beef rump steaks (500g total)
  • 1 tablespoon olive oil
  • 275g baby green beans, trimmed
  • 100g mesclun (baby salad leaves)
  • 4 spring onions, thinly sliced

Tarragon mustard vinaigrette

  • 1 1/2 tablespoons Dijon mustard
  • 2 tablespoons white wine vinegar
  • 1/4 cup (60ml) olive oil

Direction

  • Season steaks on each side with salt and pepper. Heat oil in a large frypan and cook steaks for 3-4 minutes on each side over medium-high heat for medium-rare, or until cooked to your liking. Transfer to a plate, rest for 5 minutes, then thinly slice.
  • Meanwhile, blanch the beans in boiling salted water for 2 minutes or until bright green and tender. Drain, refresh in cold running water, then drain again.
  • For the tarragon mustard vinaigrette, whisk all ingredients in a small bowl and season to taste with sea salt and pepper.
  • Combine the blanched beans, mesclun, spring onion and steak in a large bowl, season to taste with sea salt and freshly ground black pepper. Divide salad among plates and drizzle with dressing.

ROASTED VEGETABLE SALAD

Ingredients

  • 1 bunch baby beetroot, peeled, halved
  • 2 carrots, peeled, sliced diagonally
  • 2 parsnips, peeled, sliced diagonally
  • Olive oil cooking spray
  • 1/4 cup pecans
  • 2 teaspoons maple syrup
  • 2 tablespoons orange juice
  • 2 teaspoons balsamic vinegar
  • 1 tablespoon extra virgin olive oil
  • 80g red leaf mixed salad
  • 50g mild creamy blue cheese, crumbled

 

Direction

  • Preheat oven to 200C/180C fan-forced. Line a baking tray with baking paper.
  • Place beetroot, carrot and parsnip on prepared tray. Spray with oil. Season with salt and pepper. Roast for 30 minutes or until tender. Combine pecans and maple syrup in a bowl. Add to baking tray. Bake for a further 5 minutes or until pecans are golden and sticky.
  • Whisk orange juice, vinegar and oil together in a small bowl. Season with salt and pepper. Place leaf mixture in a serving dish. Add vegetables, pecans and cheese. Drizzle with dressing. Gently toss to combine. Serve

CHICKEN COB SALAD

Ingredients

  • 1 tablespoon chopped fresh rosemary leaves
  • 2 garlic cloves, crushed
  • 1/4 cup extra virgin olive oil
  • 4 small chicken breast fillets
  • Bacon chopped
  • 4 eggs
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon Dijon mustard
  • Lettuce, leaves separated, torn
  • 200g grape tomatoes, halved
  • 2 celery stalks, thinly sliced diagonally
  • 1 avocado, sliced
  • Crusty bread, to serve

 

Direction

  • Combine the rosemary, garlic and 1 tablespoon oil in a large bowl. Season with salt and pepper. Add chicken. Turn to coat. Heat a large frying pan over medium heat. Cook chicken for 5 to 6 minutes each side or until golden and cooked through. Transfer to a plate. Cover loosely with foil. Set aside for 5 minutes to rest.
  • Meanwhile, heat 1 teaspoon remaining oil in same pan over medium-high heat. Add bacon. Cook, stirring occasionally, for 3 to 4 minutes or until golden and crisp. Transfer to a plate lined with paper towel.
  • Place eggs in a small saucepan. Cover with cold water. Cover and bring to the boil over high heat. Reduce heat to medium. Simmer, uncovered, for 4 minutes. Remove pan from heat. Drain. Refresh under cold water. Peel eggs. Thickly slice into rounds.
  • Whisk vinegar, mustard and remaining oil in a small bowl. Season with salt and pepper. Place lettuce in a large bowl. Add 1/2 the dressing. Toss to combine.
  • Thickly slice chicken and arrange with lettuce, bacon, egg, tomato, celery and avocado on serving plates. Drizzle with remaining dressing. Serve with bread.