Beef, celery, mushroom & Parmesan salad
The lemony-anchovy dressing pulls all these ingredients together and adds a punchy flavour. It also works without the Parmesan
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 30 mins
- Put the mushrooms in a bowl with the celery, onion and grated Parmesan. Rub the steaks with a little of the olive oil and season well. Heat a non-stick frying pan until very hot and sear the steaks for about 2 minutes each side. Leave to rest.
- Meanwhile, using a mortar and pestle or a small food processor, pound or whizz the anchovy and garlic to a paste, add the lemon juice, remaining olive oil and some black pepper and mix. Arrange the radicchio on plates or on a platter. Pour most of the dressing over the mushroom salad, mix well then pile over the radicchio. Thinly slice the beef and arrange on top of the salad. Drizzle over the remaining dressing and sprinkle with Parmesan shavings if using.
Per serving
352 kcalories, protein 352g, carbohydrate 2.8g, fat 25 g, saturated fat 7.4g, fibre 1.8g, salt 0.79 g
Recipe from olive magazine, February 2007.
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http://www.bbcgoodfood.com/recipes/4114/
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Ingredients
- 200g chestnut mushrooms , trimmed and thinly sliced
- 1 celery heart, sliced very thin
- 1 small red onion , finely diced
- 60g Parmesan , roughly grated, plus a few shavings to serve (optional)
- 2 thick steaks fillets, about 400g in total
- 5 tbsp extra-virgin olive oil
- 4 anchovies fillets, rinsed and drained
- 1 garlic clove
- 1 lemon , juiced
- 100g radicchio or chicory, chopped
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ratings
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 30 mins
Ingredients
- 200g chestnut mushrooms , trimmed and thinly sliced
- 1 celery heart, sliced very thin
- 1 small red onion , finely diced
- 60g Parmesan , roughly grated, plus a few shavings to serve (optional)
- 2 thick steaks fillets, about 400g in total
- 5 tbsp extra-virgin olive oil
- 4 anchovies fillets, rinsed and drained
- 1 garlic clove
- 1 lemon , juiced
- 100g radicchio or chicory, chopped
Per serving
352 kcalories, protein 352g, carbohydrate 2.8g, fat 25 g, saturated fat 7.4g, fibre 1.8g, salt 0.79 g
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28 June 2009
katyrouth rated and commented on this recipe
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22 December 2010
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