Watercress Salad

Ingredients

• 250 g ribeye steak (without fat cap)
• 1 tbsp Olive Oil
• 1 tsp paprika powder (hot pink)
• black pepper
• 125 g watercress (1 bunch)
• 1 Red Onion
• 150 g celery stalks (2 sticks)
• 3 tomatoes
• 75 g Roquefort cheese
• 250 g yogurt (0.3% fat)
• 1 tbsp balsamic vinegar
• 1 tbsp Worcestershire sauce
• Salt
• 2 tbsp walnut kernels

Instructions

1. 1.

   Cut the ribeye into finger‑thick strips. In a bowl mix with oil, paprika and pepper.

2. 2.

   Rinse the watercress, wash and dry, trim the thick lower stems, then roughly chop.

3. 3.

   Peel the onion and slice it into very thin rings or shave it.

4. 4.

   Clean, wash and unstring the celery; set aside the tender leaves for garnish.

5. 5.

   Cut the celery into about 5 cm pieces, then slice them into very thin strips.

6. 6.

   Wash the tomatoes, cut off the stem ends in a wedge shape. Slice the tomatoes into rounds or wedges.

7. 7.

   For the dressing whisk cheese and yogurt in a tall vessel. Season with vinegar, Worcestershire sauce, pepper and optionally more salt.

8. 8.

   Heat a non‑stick pan. Sear the beef strips on all sides until cooked through.

9. 9.

   Combine watercress with 2/3 of the dressing and distribute into bowls. Arrange onions, tomatoes and celery on top, then place the beef strips over them. Drizzle remaining dressing. Sprinkle chopped walnuts over the salad and serve immediately.