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    Roast Beef Salad with Radicchio, Green Olives and Red Onion Rings

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    Roast Beef Salad with Radicchio, Green Olives and Red Onion Rings

    • Preparation time: 15 minutes
    • Cooking time: 40 minutes
    • Total time: 55 minutes 55 minutes

    Serves: 6


    • Dressing
    • 1 small bunch parsley, finely chopped
    • 8 anchovy fillets, finely chopped
    • 2 teaspoons Dijon mustard
    • 3 tablespoons white wine vinegar
    • 9 tablespoons extra virgin olive oil
    • Freshly ground black pepper
    • Worcestershire sauce
    • 1kg trimmed beef fillet
    • Freshly ground black pepper
    • 3 tablespoons olive oil
    • 3 fresh bay leaves, ripped
    • 3 red onions, thickly sliced into rounds
    • 600g trimmed fine green beans
    • 15g fat marinated green olives, stoned and quartered
    • 2 heads radicchio, leaves washed and separated


    1. Preheat the oven to 220°C/gas mark 7. Season the beef with freshly ground black pepper and a few shakes of Worcestershire sauce. Heat the olive oil in a roasting tray over a medium-high heat. Add the meat and brown on all sides. Tuck the bay leaves around the beef and place in the centre of the oven. Roast for 25-30 minutes for medium-rare. Remove and, once cold, cover and chill until needed.
    2. Preheat an oven-top grill pan over a medium heat. Rub or brush the onion rounds with a little olive oil. Season to taste and grill on both sides until flecked gold and softened. If you do not have a grill pan, arrange the onions on a rack and set under a medium-high grill. Set aside until needed.
    3. Drop the beans into a pan of boiling water and cook for 6 minutes or until tender. Drain and leave to cool.
    4. Once ready to serve, whisk together the anchovies, mustard, vinegar, olive oil, pepper and parsley. Toss the beans in half the dressing. Cut the beef into slices and arrange with the onions, dressed green beans, olives and radicchio leaves on a shallow dish. Spoon over the remaining dressing and serve with hot new potatoes.

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