Beef and asparagus salad with citrus dressing
Beef and asparagus salad with citrus dressing
Ingredients
Salad
- 1 large red capsicum, quartered, deseeded
- 1 bunch asparagus, woody ends trimmed, cut into 5cm lengths
- 1 tsp olive oil
- Salt & freshly ground black pepper
- 2 (about 500g) beef porterhouse steaks
- 125g baby spinach leaves
- Garlic & parmesan croutons
Croutons
- 1/2 baguette (French breadstick), cut into 5mm-thick slices
- 20g (1/4 cup) finely grated parmesan
- 1 tsp olive oil
- 1 garlic clove, crushed
- 2 tsp wholegrain mustard
Citrus dressing
- 1 tbsp olive oil
- 1 tbsp Wattle Valley Chunky Basil With Cashew & Parmesan Dip
- 1 tbsp fresh lemon juice
- 1 tbsp fresh orange juice
- 1 tsp wholegrain mustard
- Salt & freshly ground black pepper
Instructions
- 1
Make garlic croutons: Preheat oven to 180°C. Line a baking tray with non-stick baking paper. Combine oil, garlic and mustard in a bowl. Brush baguette slices with mustard mixture. Place on prepared tray.
12 min - 2
Sprinkle baguette slices with parmesan. Bake in oven, turning halfway through cooking, for 12-15 minutes or until crisp.
15 min - 3
Preheat grill on high. Place the capsicum, skin-side up, on a baking tray. Cook under preheated grill, about 6cm from heat source, for 7-10 minutes or until charred and blistered. Transfer to a heatproof bowl and cover with plastic wrapSet. aside for 10 minutes (this will help lift the skin). Peel the capsicum and cut into thin slices.
10 min - 4
Meanwhile, preheat a barbecue grill or chargrill pan on medium-high. Brush asparagus with half the oil, and season with salt and pepper. Cook on grill, turning, for 3-4 minutes or until bright green and tender crisp. Transfer to a plate and cover with foil to keep warm. Brush beef with remaining oil, and season with salt and pepper. Cook on grill for 4-5 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest.
5 min - 5
While beef is resting, to make the citrus dressing, place oil, dip, lemon juice, orange juice and mustard in a saucepan over low heat. Cook, stirring, for 1 minute or until heated through. Remove from heat. Taste and season with salt and pepper.
1 min - 6
Thinly slice the beef across the grain. Place the asparagus, capsicum and spinach in a bowl. Add the beef and gently toss to combine. Divide among serving plates and drizzle with citrus dressing. Serve immediately with garlic & parmesan croutons.
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