Beef Salad With Cheese
This recipe combines tender, red wine-poached pears, succulent char-grilled rump steak, and a vibrant mix of watercress, spinach, and chicory drizzled with Parmigiano Reggiano shavings and balsamic vinegar. The flavors come together harmoniously in a delicious and elegant dish.
— Constant Cookbook
Ingredients
- 4 firm pears, peeled
- 600ml (1 pt) red wine
- 25g (1oz) caster sugar
- 1 bunch watercress
- Handful of baby spinach
- 1 head chicory, broken into separate leaves
- 450g (1lb) rump steak
- 4 tbsp olive oil
- 175g (6oz) Parmigiano Reggiano shavings
- 2 tbsp balsamic vinegar
- Freshly ground black pepper
Instructions
- Put the whole pears into a saucepan with the wine and sugar. Heat and simmer gently without a lid, turning the pears from time to time, until they are tender
- Carefully lift the pears from the reduced liquid and leave them to cool. Share the watercress, spinach and chicory between four serving plates or bowls.
- Preheat a char-grill pan or heavy-based frying pan. Brush
- the rump steak with one tablespoon olive oil, then char-grill or fry it over a high heat for two or three minutes on each side. Remove from the pan, cover with foil and leave to rest for five minutes.
- Cut the pears into quarters, removing the core. Arrange one pear on each salad. Slice the beef with a sharp knife, then share between the portions.
- Add the shavings
- of Parmigiano Reggiano cheese, and drizzle the remaining olive oil over the salads along with a few drops of balsamic vinegar. Serve, sprinkled with
- freshly ground black pepper.
Yield
Serves 4
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