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Monday, 8 June 2020

The Big Glut Recipe - June

Beef and asparagus salad, honey dressing, radishes and cherry tomatoes 


This delicious summer dish is from House & Garden.

Ingredients
FOR THE DRESSING:

  • ½ a cup of extra virgin olive oil or pomace oil
  • 2 tbsp of white wine vinegar
  • 1 tsp of honey
  • 1 tsp Dijon mustard
  • 1 tsp wholegrain mustard
  • Salt and pepper to taste
  • 8 stems of asparagus (hard root removed)
  • 1 x 8oz Ribeye steak
  • Sea salt
  • 6 radishes
  • 100g of fresh watercress or baby leaf salad
  • 10 cherry tomatoes

Method
Make your dressing by adding all the ingredients together and whisking. Then season to taste.

Heat up a chargrill pan until hot, then add a little oil and your trimmed asparagus and cook until just tender. Set aside until later.

Take your Ribeye steak, season with sea salt and place in the pan. Cook for 2-3 minutes on one side then turn over and cook for 2-3 minutes on the other side (medium-rare). Cook for longer if you would like it more well done. Once you've done this remove from the pan and allow to rest in a warm place for 5 minutes before serving.

Slice your radishes into very thin slices then put in a bowl with your watercress or baby leaf salad. Slice your cherry tomatoes in half, add to the bowl, then drizzle your dressing over the salad and toss to mix together.

To serve, place half of the dressed salad on each plate then slice the Ribeye into strips and share between the two plates.

Recipe courtesy of House & Garden






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