THIS week’s recipes are two delicious salads that are perfect for warm weather and outdoor dining.
During hot summer times, we all crave something light and refreshing that takes minimal effort to prepare.
This week I created a Crab and Passion Fruit Salad with Seared Beef Salad.
Both dishes were inspired by using leftovers from a previous dinner.
For the Seared Steak Salad, I used leftover meat from a sharing steak, and it was so delicious. This experimental dish blends Japanese flavors with classic Italian carpaccio and we think it works really well – give it a try.
The second, the crab and passion fruit salad, is not yet a regular flavor combination, but this sweet and refreshing salad is delicious to enjoy in the garden with a nice glass of chilled white wine.
For more information on free cooking demonstrations at Waterman Cookery School, visit www.waterman.house
ORIENTAL SALAD OF PAN-FRIED BEEF
(For 4 people)
500g beef tenderloin, trimmed
½ teaspoon of salt
1 tsp cracked black pepper
1 tablespoon vegetable oil
60 ml Japanese soy sauce
1 tablespoon sesame oil
30ml vegetable oil
2 cos lettuce leaves, thinly sliced
1 celery stalk, cut diagonally
2 tablespoons pickled ginger
1 spring onion, thinly sliced
1 tablespoon black pepper
1 tablespoon white sesame seeds, toasted
Heat a cast iron skillet over high heat until very hot. Season the beef tenderloin with salt, pepper and oil, and sear in the very hot pan for a minute on each side, until charred on the outside but still very rare on the inside. Let cool.
Slice each fillet very thinly and place each piece between two sheets of oiled cling film. Use a rolling pin to slightly flatten each piece.
Combine all dressing ingredients in a small bowl.
To serve, arrange two or three slices of beef on each plate and scatter them over the garnish.
Drizzle with vinaigrette and serve immediately.
Crab and passion fruit salad
CRAB AND PASSION FRUIT SALAD
300g fresh white crabmeat
Half cucumber, peeled and diced
1 avocado, diced
2 plum tomatoes, diced
1 rocket package
1 fennel, sliced
4 radishes, sliced
1 small bunch cilantro, picked
4 skinless passion fruits
50ml extra virgin olive oil
50ml vegetable oil
½ tablespoon of Dijon mustard
Salt and pepper
Combine crab, cucumber, avocado, tomatoes and cilantro in a large bowl with mayonnaise. Combine arugula, fennel and radishes and place in a large bowl.
Whisk the olive oil, vegetable oil and mustard together and add the passion fruit, salt and pepper. I always keep a spare empty jam jar at home because it’s one of the easiest ways to mix a salad dressing. Simply shake all the ingredients vigorously.
I used vegetable oil instead of canola oil to serve this dish to anyone with a nut allergy, but you can switch to canola or peanut oil depending on your personal preference.
Drizzle the dressing over the salad and serve.