RECIPE WARM SALAD WITH BEEF AND PESTODRESSING
This recipe uses warm beef and mushrooms with a nice cilantro pesto dressing to give you a full meal.
Salad dishes from Italy for 4 persons, suitable for for christmas and other holidays.
Ingredients
- 1/4 pnd wild mushrooms, chopped roughly
- 1/2 pnd steak, cut to thin strips
- 1 tbsp honey
- 1/2 tbsp cajun spices
- salt and pepper to taste
- 1/4 pnd carrots, roughly grated
- 3 tomatos, in segments
- 1/2 cup oliveoil
- 2 tbsp cilantro pesto (recipe follows)
- 1 tbsp balsamic vinegar
- 1 tsp mustard
- 1/4 pnd haricots verts or green beans
- 1 tbsp sunflower oil
- 12 half walnuts, pealed\
- Cilantro pesto
- 4 cloves garlic, minced
- 2 ounces grated parmesan
- 2 ounces cilantro leaves
- 1/2 cup oliveoil
- salt and pepper to taste
Preparation
Marinate beef in honey, cajun spices and salt and pepper.
Prepare pesto by blitzing all ingredients together, bring to taste with salt and pepper.
Prepare dressing by mixing pesto, oliveoil, vinegar, mustard, pepper and salt.
Blanch haricot verts for 3 minutes and leave to drain.
Stirfry beefstrips in sunflower oil for about 2 minutes on high heat, add walnuts halfway. Take out meat and sprinkle with more salt if needed and keep warm.
Stirfry mushrooms in same pand with carrots for about 3 minutes.
Divide haricot verts, tomato, mushrooms and meat over 4 plates and drizzle with dressing.
Serve with a crusty fresh bread.
Prepare pesto by blitzing all ingredients together, bring to taste with salt and pepper.
Prepare dressing by mixing pesto, oliveoil, vinegar, mustard, pepper and salt.
Blanch haricot verts for 3 minutes and leave to drain.
Stirfry beefstrips in sunflower oil for about 2 minutes on high heat, add walnuts halfway. Take out meat and sprinkle with more salt if needed and keep warm.
Stirfry mushrooms in same pand with carrots for about 3 minutes.
Divide haricot verts, tomato, mushrooms and meat over 4 plates and drizzle with dressing.
Serve with a crusty fresh bread.