This is a main course salad with a difference!!! The flavors are wonderful and you will have the health fanatics as well as the meat lovers coming for more.
SERVES 4
INGRIDIENTS
. 200-250g fresh fine green beans or asparagus
. 15ml olive oil
. 125ml boiling water
. 5ml garlic and herb seasoning
. 1 punnet rocket leaves or watercress
. 100g halved cherry tomatoes
. 125ml pitted black calamata olives
. 2x300g porterhouse steaks
. 10ml garlic pepper seasoning
. 125ml balsamic vinaigrette
. 125g crumbled creamy blue cheese
METHOD
Toss the beans or asparagus with olive oil. Put into a small saucepan, add boiling water and boil briskly for 5 minutes. Drain and season. Leave to cool.
Arrange rocket leaves, halved cherry tomatoes, calamata olives and cooked beans on a large platter. Cover with cling film and refrigerate. Bring the steaks to room temperature. Season with garlic pepper and brush with olive oil.
Cook steaks on a griddle pan until medium rare. Leave to rest, covered, for 5 minutes to allow the juices to set. Slice the steaks with a very sharp knife on a wooden board into fine slices.
Toss with the balsamic vinaigrette and any meat juices that might have leaked out. Remove the cling film from the prepared salad platter, and top with the dressed steak strips. Sprinkle with blue cheese and serve. Wonderful with good Italian bread to mop up the juices.