Top 10 Easy Salad Recipes with Meat variety
1) Warm Beef salad Nicoise:
A complete guidance to creating perfect salads recipes every time...
Ingredients
4 fillets Steaks, about 115 g/4 oz each, trimmed of any visible fat
2 tbsp red wine vinegar
2 tbsp orange juice
2 tbsp ready-made english mustard
2 eggs
175 g/6 oz new potatoes
115 g/4 oz French beans , trimmed
175 g/6 oz mixed salad leaves, such as baby spinach, rocket and mizuna
1 yellow pepper, peeled , skinned and cut inti strips
175 g/6 oz cherry tomatoes, halved
black olives , stoned(optional)
2 tbsp extra virgin olive oil
Procedures
1) Place the Steaks in a shallow dish. Blend the vinegar with 1 tbsp of orange juice and 1 tbsp of mustard then pour over the steaks, cover and leave in the refrigerator for at least 30 minutes.
2) Turn over the halfway through the marinating time. Place eggs in a pan and cover with cold water.Bring to the boil, then reduce the heat to a simmer, and cook or 10 minutes.
3) Remove and plunge the eggs into the cold water. Once cold, shell and reserve.
Meanwhile, place the potatoes in a saucepan and cover with cold water. Bring to the boil, cover and simmer for 15 minutes, or until tender when pierced with a fork. Drain and reserve.
Bring a saucepan of water to the boil, add the beans and cook for 5 minutes, or until just tender. Drain , plunge into cold water and drain again. Arrange the potatoes and beans on top of the salad leaves together with the yellow pepper, cherry tomatoes and olives, if using. Blend the remaining orange juice and mustard with the olive oil and reserve.
Heat a griddle bean until smoking. Drain the steaks and cook for 3-5 minutes on each side or according to personal preference. Slice the steaks and arrange on top of the salad, then pour over the dressing and serve.
2) Turn over the halfway through the marinating time. Place eggs in a pan and cover with cold water.Bring to the boil, then reduce the heat to a simmer, and cook or 10 minutes.
3) Remove and plunge the eggs into the cold water. Once cold, shell and reserve.
Meanwhile, place the potatoes in a saucepan and cover with cold water. Bring to the boil, cover and simmer for 15 minutes, or until tender when pierced with a fork. Drain and reserve.
Bring a saucepan of water to the boil, add the beans and cook for 5 minutes, or until just tender. Drain , plunge into cold water and drain again. Arrange the potatoes and beans on top of the salad leaves together with the yellow pepper, cherry tomatoes and olives, if using. Blend the remaining orange juice and mustard with the olive oil and reserve.
Heat a griddle bean until smoking. Drain the steaks and cook for 3-5 minutes on each side or according to personal preference. Slice the steaks and arrange on top of the salad, then pour over the dressing and serve.
0 comments:
Post a Comment