- 1 fillet or rump steak, 300g/11oz, trimmed
- 140g green beans, trimmed
- 1 head chicory, leaves separated
Also known as endive, chicory is a forced crop, grown in complete darkness, which accounts for…
- 25g walnut, roughly chopped
Walnuts are one of the most popular and versatile of all nuts. When picked young, they're…
For the dressing
- zest and juice ½ lemon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 1 tbsp walnut or olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 tbsp tarragon, chopped (optional)
A popular and versatile herb, tarragon has an intense flavour that's a unique mix of sweet…
- 1 small shallot, finely chopped
Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…
- 1 tbsp blue cheese, crumbled (we used Danish Blue)
Season the steak with lots of pepper and a little salt. Cook on the barbecue or under the grill for 2-3 mins each side for medium-rare, or to your liking. Let sit for 10 mins, then cut into slices.
For the dressing, in a small bowl, whisk together the zest, juice, oil, tarragon, shallot, cheese and some salt and pepper.
Cook the beans in boiling water until just tender. Drain and rinse under cold water, then drain thoroughly.
Divide the chicory leaves between two plates and top with the beans, walnuts and steak slices. Pour the dressing over the salad just before eating.