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Steak, chicory and orange salad
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1 garlic clove, crushed
4 tsp olive oil
2 sirloin steaks (about 150g each)
2 oranges, juice of 1, 1 segmented
2 tsp sherry vinegar
1½ tsp Dijon mustard
1 red onion, cut into thin wedges
250g white chicory, sliced lengthways
140g red chicory, leaves roughly chopped
50g wild rocket
20g Waitrose LOVE Life dried cherries
1. Heat a griddle pan over a medium-high heat. Mix the garlic with 1 tsp olive oil and use to coat the steaks. Season and griddle the steaks for 2 minutes on each side for medium rare. Set aside to rest.
2. Meanwhile, in a small saucepan, boil the orange juice until reduced by half. Remove from the heat and stir in the vinegar, mustard and 1 tsp oil; season and set aside.
3. In a bowl, toss the red onion and white chicory with the remaining olive oil and season. Griddle for 1 - 2 minutes on each side (you may need to do this in 2 batches). Toss with the red chicory, rocket, orange segments and warm dressing.
4. Slice the steaks and serve with the warm salad, scattering the cherries over the top.
Typical values per serving:
This recipe was first published in March 2012.