Herb Salad with Steak Strips and Chile Vinaigrette
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Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Ingredients
for
4
- Ingredients
- 4 handfuls mixed Fresh herbs (Sorrel, lemon balm, coriander, purslane ...)
- 4 Radish
- 1 big red onion
- 400 grams Roast beef (from the butcher, cut into 2 thick slices)
- 2 small red chili peppers
- sunflower oil
- salt
- 1 tsp sugar
- Rice vinegar
Preparation steps
1.
Of the herbs pick off the needed leaves, rinse and spin dry. Rinse radishes and slice or cut into very thin slices. Cut roast beef slices lengthwise, then cut crosswise into thin strips. Peel onion and cut into thin wedges.
2.
For vinaigrette, rinse chile peppers, cut in half, remove seeds and cut into tiny cubes. Whisk 4 tablespoons sunflower oil with salt, sugar, chiles and 2-3 tablespoons of rice vinegar.
3.
Mix all herbs, radish slices, onion and roast beef well with the chile vinaigrette, then arrange the salad on 4 plates and serve immediately. Serve with a glass of white wine.
