Beef Salad With Caper Parsley Dressing Recipes

ROAST BONE MARROW AND PARSLEY SALAD

Steps:

• Preheat the oven to 350 degrees. Put bones in an ovenproof pan and roast until marrow is loose and soft but not melted, about 20 minutes.
• Meanwhile, combine parsley, shallots and capers in a medium bowl. In a small bowl, whisk together the lemon juice and oil. Season with salt and pepper to taste. Toss the parsley and dressing together just before serving.
• To serve, arrange the bones and salad on a platter family style and pass the toast and sea salt. To eat, loosen the marrow with small forks or knives, spread on toast and top with a pinch of sea salt and some of the parsley salad.

LAYERED BEEF SALAD WITH WARM DRESSING

Steps:

• Whisk together the soy sauce, sukiyaki sauce, water, ginger, and garlic in a small bowl.
• Arrange the sliced steak in the bottom of a shallow baking dish. Pour about 1/2 of the soy sauce mixture over the steak. Allow to marinate 30 minutes.
• Build the salad by layering onto a platter the lettuce, onion, radish, cucumber, tomato, jicama, and eggs in that order.
• Heat the oil in a skillet over medium-high heat. Cook the marinated steak strips in the hot oil to desired doneness, 3 minutes each side for medium-well.

SEARED BEEF SALAD WITH CAPERS & MINT

Steps:

• Cook the potatoes in a pan of simmering water for 5 mins. Add the beans and cook 5 mins more, then tip in the peas and cook for 2 mins until all the vegetables are just tender. Drain.
• Meanwhile, measure all the dressing ingredients in a large bowl and season with black pepper. Stir and crush the herbs and capers with the back of a spoon to intensify their flavours.
• Brush a little oil over the steak and grind over some black pepper. Heat a non-stick frying pan over a high heat and cook the steak for 4 mins on one side and 2-3 mins on the other, depending on the thickness and how rare you like it. Transfer to a plate to rest while you carry on with the rest of the salad.
• Mix the warm vegetables into the dressing until well coated, then add the lettuce and toss again. Pile onto plates. Slice the steak and turn in any dressing left in the bowl, add to the salad and serve while still warm.

CAPER-PARSLEY SAUCE

Steps:

• Blend all ingredients in processor until coarse puree forms. Season sauce with salt and pepper. Transfer to bowl. (Can be made 1 day ahead. Cover and chill.)

PARSLEY & CAPER DRESSING

Steps:

• Finely chop the capers and parsley by hand.
• Tip the chopped parsley and capers into a bowl and stir through the mustard, olive oil and vinegar to make a dressing. Alternatively, tip everything into a mini chopper and blitz until it's as smooth as you want it. Serve with the lamb chops and potatoes. Will keep chilled for up to three days.

PARSLEY & CAPER SALAD

Steps:

• Finely chop the parsley stalks and roughly chop the leaves. Put the stalks into a large bowl and stir in the lemon juice, chopped capers and shallot. Whisk in the olive oil, season, then toss through the tomatoes along with the chopped parsley leaves and lettuce. Serve immediately.