Mixed Green Salad with Ostrich
- For the salad
- 3 organic Oranges
- 1 tablespoon Cognac (or Brandy)
- 350 grams Ostrich (food group)
- 200 grams mixed Lettuce (such as frisee, spinach, red leaf lettuce, arugula)
- 1 bunch Watercress
- 2 carrots
- 1 Fennel bulb
- 2 tablespoons butter
- freshly ground peppers
For the salad: peel 1 orange, slice the zest into thin strips and place in a bowl. Juice orange. Add 2 tablespoons juice into bowl and reserve the rest. Add the Cognac and steaks and marinate for 1 hour.
Rinse greens and pat dry. Peel and finely dice the carrots. Rinse fennel, cut in half and then lengthwise into thin slices. Peel remaining oranges with sharp knife, removing the skins and pith and leaving only wedges. Save residual juice with other reserved juice.
For the dressing: mix 6 tablespoons reserved orange juice, vinegar, sugar, mustard and remaining orange peel. Peel shallots, finely dice and add to mixture. Stir in oil and season with salt and pepper.
Saute the steaks in hot butter on both sides about 5-6 minutes and season with salt and pepper. Let rest, then slice.
Toss greens, carrots, fennel, oranges and chervil with salad dressing. Transfer to plates and top with steaks. Garnish with parsley if desired.