- thin slices leftover roast beef
The classic cut of meat for a British Sunday roast, beef is full of flavour, as well as being a…
- 3 small cooked beetroot, sliced, then cut into fine matchsticks
A favourite in 1970s British salads (cooked and pickled in vinegar), beetroot is a root…
- 1 shallot, finely chopped
Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…
- 4 handfuls of a mix of bitter leaves, such as frisée, mizuna and watercress
Frisée, also called curly endive, is a variety of chicory which is frequently used in mesclun (a…
- 1 tbsp sherry vinegar
- 4 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- selection of micro-leaves, if you can get them
For the horseradish cream
- 5 tbsp grated horseradish
Horseradish root is larger than an ordinary radish, and has a hot, peppery flavour.
- 4 tbsp crème fraîche
- pinch mustard powder
A condiment made by mixing the ground seeds of the mustard plant with a combination of…
- juice 1⁄2 lemon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
To make the horseradish cream, whisk all the ingredients together with salt and pepper until spoonable, then set aside. Lay the slices of beef on four serving plates. In a bowl, mix the beetroot, shallot and salad leaves together. Dress with the sherry vinegar and 3 tbsp of the olive oil, then gently toss.
Neatly pile a mound of salad into the centre of each plate and scatter some microleaves around the outside. Top the salad with a neat spoonful of horseradish cream, drizzle with the remaining olive oil and serve.