Beef, Lentil and Radish Salad.
Saturday, 11 May 2013
When summer rocks around I always struggle to remember how to cook summery food. My brain stays fixed in winter mode for a while, and mashed potato and pie crust ingredients still try and pop up on my shopping list. It's a strange one, but for some reason it takes me a while to remember to buy new potatoes and loaves of fresh bread rather than roasting potatoes and celeriac. With my strange problem in mind, I had a bit of a struggle when I considered a pair of steaks in my fridge. It took me a little while to come up with something to do with them and after I finally managed to shove the image of onion gravy out of my head I started thinking about sliced steak in a salad. It was a small step and was no recipe yet but I love the way it looks and the way it beefs up (scuse the pun) a salad. As if by fate, this month's delicious. magazine has a beef salad recipe. It's ridiculously easy to throw together and the combination of colours is appetizing and impressive. I had to have a go at it, and I'm glad to report that I loved it.
Students, this is a little treat so budget carefully if you're going to plump for this meal.
For Beef, Lentil and Radish Salad you will need (serves 2 - 3):
2 sirloin steaks
4 tbsp olive oil
2 tbsp red wine vinegar
Pinch of sugar
2 gem lettuces
Handful of fresh parsley
250g ready-cooked puy lentils
Begin by rubbing the steak with 1tbsp of olive oil and seasoning generously with salt and pepper. Heat a frying pan until smoking and then fry for 1-3 minutes on both sides, depending on how you like your steak.
Set aside and rest - make sure not to wash your pan just yet.
Finely slice your radishes. I couldn't help but sneak a slice or two - I can't resist a radish with a little bite.
Tear the leaves of the gem lettuce and add to large bowl. Chop the parsley and add this in too. Finally put in the radishes and toss together.
Whip up your dressing but whisking the vinegar with salt, pepper and sugar. Now add the remaining olive oil.
Put your lentils into the steak pan on a very low heat, pour the dressing over.
Puy lentils can be expensive, so if you can, look in smaller supermarkets where you may be able to find them at a better price.
Slice the steak and add to the lentils, dressing and steak juices.
Toss the dressed steak and lentils in with the lettuce, parsley and radish and serve with beers in the garden. It is so wonderful when something so healthy and light is so darn good.
Beautiful, and not a drop of gravy in sight.