Leafy salad with entrecote and blue cheese
Leafy salad with entrecote and blue cheese is a recipe featuring fresh ingredients from the meat category. Try this and other recipes from Spoonsparrow!
Ingredients
- 500 g entrecôte
- 1 EL clarified butter
- Salz
- Pfeffer (aus der Mühle)
- 1 Kopf Eichblattsalat
- 1 Bund Radieschen
- 2 Frühlingszwiebeln
- 6 EL Olivenöl
- 4 EL Weißweinessig
- 1 TL Senf
- 1 EL frisch gehackter Kerbel
- 150 g Roquefort
Instructions
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1.
Preheat the oven to 140°C with top and bottom heat. Wash, pat dry, trim tendons and fat from the entrecote, and sear it pink in hot clarified butter. Season with salt and pepper and bake in the preheated oven for about 30 minutes until pink. Remove, rest, and let cool. Rinse, clean, and tear the salad into bite‑sized pieces. Wash and trim the radishes and spring onions; slice the radishes thinly and cut the spring onions into rings.
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2.
For the dressing whisk olive oil with vinegar and mustard. Stir in the chervil, salt, and pepper. Mix the salad with radishes, spring onions, and crumbled Roquefort, spread on plates, and drizzle with dressing. Slice the meat very thinly and arrange over the salad. Serve immediately.
