Beef Salad with Blue Cheese, Spiced Walnuts and Green Apple
Photography Aaron McLean.
A composed salad gives a more impressive presentation but is simply a salad where all the ingredients are arranged on a platter rather than tossed together. Serve the dressing separately and accompany with warm crusty bread rolls.
INGREDIENTS
800 gram piece rump steak
kitchen string
sea salt and freshly ground pepper
2-3 big handfuls mixed salad leaves
200 grams blue cheese
1 green apple, halved, cored and thinly sliced
4 fresh dates, stoned and sliced
spiced walnuts
Orange dressing
2 tablespoons orange juice
1 tablespoon sherry vinegar
1 clove garlic, crushed
3 tablespoons olive oil
2 tablespoons red onion, finely chopped
METHOD
Preheat the oven to 200˚C.
Season the beef generously with salt and pepper.
Heat an ovenproof sauté pan over a high heat. Add a little olive oil and quickly brown the meat on all sides. Transfer to the oven and roast for 5 minutes. Turnover and roast for a further 5 minutes for medium-rare meat. Rest the meat, lightly covered for at least 20 minutes.
Dressing: Whisk the juice, vinegar, garlic and oil in a bowl and season then stir in the red onion.
To serve: Slice the beef thinly. Arrange on a large platter with the salad leaves, blue cheese and apple. Put the dressing in a bowl and nestle in the centre of the platter. Scatter over the dates and walnuts. Pour any meat resting juices over the beef before serving. Serves 6
Pantry note: Spiced walnuts are available in supermarkets and food stores or make your own with the following recipe. Substitute whole almonds or pecans if desired.
You could also try Silver Fern Farms Beef Prime-Cut Roast in this recipe
Tip: Cook the beef for 20 minutes, turning frequently, until all sides are well browned. Transfer to a plate, cover loosely and allow to rest for 5 minutes.
For more information about Silver Fern Farms Beef Prime-Cut Roast, visit www.silverfernfarms.com
For more cooking tips and recipe ideas using Silver Fern Farms Premium Beef, watch the latest videos presented by Chef Martin Bosley. Download the recipes here.
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