Beef and asparagus salad with honey dressing, radishes and cherry tomatoes
Serves: 2
Ingredients
- For the dressing:
- 120ml extra virgin olive oil
- 2 tbsp white wine vinegar
- 1 tsp honey
- 1 tsp Dijon mustard
- 1 tsp wholegrain mustard
- salt and pepper to taste
- For the rest:
- 8 stems asparagus (hard root removed)
- 1 x 8oz ribeye steak
- sea salt
- 6 radishes
- 100g fresh watercress or baby leaf salad
- 10 cherry tomatoes
Method
- Whisk together the dressing ingredients, season to taste and set aside.
- Heat a char grill pan until hot, add a little oil and trimmed asparagus and cook until just tender. Set aside.
- Season the steak with sea salt, place in the grill pan and cook for 2-3 mins on each side (medium rare). Remove from the pan and allow to rest in a warm place for 5 mins before serving.
- Slice radishes very thinly and place in a bowl with watercress or baby leaf salad. Slice cherry tomatoes in half and add to the bowl then drizzle the dressing over and toss.
- To serve, place half the dressed salad on each plate, slice the ribeye into strips and share between the two plates and serve.
