Lidgate’s Summer Salad

Photo by Steve Brown
Photo by Steve Brown
Photo by Steve Brown

Ingredients
600 grams Beef Fillet Steak (probably 2 steaks)
300 grams green beans
120 grams mixed salad leaves
Half a courgette
3 spring onions

Vinaigrette
about 1/2 cup pomegranate seeds (1 small pomegranate)
3/4 teaspoon soy sauce
1 1/2 tablespoon red wine vinegar
1/2 teaspoon Dijon mustard
3 Tablespoons Olive oil

Method
– Season the Fillet steaks with good quality sea salt and pepper (to taste), and fry in a hot frying pan for 4 mins. The steak should be cooked medium rare to rare for best results.
– Allow steaks to rest then thinly slice.
– Slice the courgette long ways and gently soften on a hot griddle pan or frying pan.
– Blanch the beans in boiling water for 2 and a half minutes and drain.
– Mix up the ingredients of the vinaigrette in a bowl and sprinkle a pinch of sea salt.
– Add the cooked beans and the sliced steak to the salad leaves and dress with the pomegranate vinaigrette and serve. lidgates

More from Danny Lidgate

Lidgate’s sweet venison and onion kebabs

You will need 1Kg of venison haunch (leg). Venison fillet is very...
Read More

Leave a Reply

Your email address will not be published. Required fields are marked *