Leafy Steak Salad
ready in 1 hr 5 min.
Heat the oven to its lowest temperature.
Fry the meat in hot clarified butter until pink. Season with salt and ground black pepper and roast for around 30 min. Remove from the oven and leave to cool.
To make the dressing, mix together the oil, vinegar and mustard. Stir in the chervil and season with salt and ground black pepper.
Arrange the lettuce, radishes, spring onions and cheese on plates and drizzle with the dressing. Cut the meat into very thin slices and arrange on the salad. Serve immediately.