Rare beef salad with watercress
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Great for summer with chicory, pear and Parmesan cheese, this light main course salad is packed with delicious flavours.
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Serves: 4
Ingredients
If possible, use a cheese slicer to produce the fine Parmesan shavings.
- 4firm pears, peeled
- 600ml (1pt) red wine
- 25g (1oz) caster sugar
- 1 bunch watercress
- Handful of baby spinach
- 1 head chicory, broken into separate leaves
- 450g (1lb) rump steak
- 4tbsp olive oil
- 175g (6oz) Parmesan shavings
- 2tbsp balsamic vinegar
- Freshly ground black pepper
Method
- Put the whole pears into a saucepan with the wine and sugar. Heat and simmer gently without a lid, turning the pears from time to time, until they are tender. Carefully lift the pears from the reduced liquid and leave them to cool.
- Share the watercress, spinach and chicory between four serving plates or bowls.
- Preheat a char-grill pan or heavy-based frying pan. Brush the rump steak with 1tbsp of olive oil, then char-grill or fry it over a high heat for 2 or 3 mins on each side. Remove from the pan, cover with foil and leave to rest for 5 mins.
- Cut the pears into quarters, removing the core. Arrange one pear on each salad. Slice the beef with a sharp knife, then share between the portions.
- Add the shavings of Parmesan cheese, and drizzle the remaining olive oil over the salads along with a few drops of balsamic vinegar. Serve, sprinkled with freshly ground black pepper.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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