This Warm Potato, Bean and Chargrilled Beef Salad celebrates spring. Broad beans are now in season so enjoy a handful in this easy potato and chargrilled beef salad. Treviso is a longer, thinner version of tight-headed radicchio, its bitter flavour works well with the creamy potatoes and the thinly sliced chargrilled beef. Drizzle the salad with horseradish dressing and toss to serve.
Warm Potato, Bean and Chargrilled Beef Salad Recipe
Serves 4
Ingredients:
750g new potatoes, scrubbed
500g broad beans, removed from pods
3 thick sirloin steaks
olive oil cooking spray
1 treviso or radicchio, trimmed, cut into thin wedges
60g mixed baby salad greens
Horseradish Dressing
⅓ cup extra virgin olive oil
¼ cup orange juice
1 tbsp honey
1 tbsp horseradish cream
Method:
Place potatoes in a saucepan and cover with cold water. Place over a high heat and bring to the boil. Reduce heat to medium and simmer for 8 minutes. Bring a small saucepan of water to the boil. Add broad beans. Cook for 10 minutes or until tender. Drain potatoes and beans. When cool enough to touch, remove outer shells from broad beans. Place beans in a bowl. Pour boiling water over beans and stand for 2 minute or until tender. Meanwhile, slice potatoes and transfer to a large bowl. Drain beans and add to potatoes. Cool. Season with salt and pepper.
Heat a chargrill pan over a high heat. When hot, spray steaks with olive oil and season well with salt and freshly ground black pepper. Cook for 3 minutes on each side for medium rare or until cooked to your liking. Transfer to a large plate. Cover to keep warm.
To make horseradish dressing, combine oil, orange juice, honey and horseradish cream in a jug. Season with salt and pepper.
Add treviso and salad greens to potato mixture and toss until combined. Thinly slice steaks and place onto salad. Drizzle over dressing and toss gently until well combined. Spoon salad onto serving plates.
