Food – The Man Salad
Words: Gentleman's Journal
Men don’t tend to opt for a salad when eating in, or out in fact. However this salad combines the two meats that we all love, bacon and steak.
With summer here and the hope of the sun coming out soon, big meals with strong flavors are not an option, however, putting juicy steak on a salad is a stroke of genius. This recipe will make your taste buds take notice while still being a light meal option.
Ingredients (Serves 2), Two medium size steaks (preferably hanger cut), 1 bag of wild rocket and mixed leaves salad, 1 Avocado, Baby plum tomatoes, Three spring onions, 5 new potatoes, 2 cloves of garlic
Dressing, English mustard, Sugar, Balsamic Dressing, Dash of lemon juice, Extra virgin olive oil, Salt & Pepper
Method
1. Thinly slice the new potatoes, 2-3mm thick. Using a colander, run under the tap to get rid of the starch and dry using a tea towel. Next put a tablespoon of flour into a bowl with a pinch of salt and pepper. Toss slices in the bowl until they are all coated. Then place in a pre-heated frying pan with about 3mm of oil in (preferably sunflower oil). Cook until golden brown on both sides and place on kitchen towel to cool., 2. Put five pieces of streaky bacon on to a baking tray and put in a preheated oven of 200 c for 15 minutes until crispy., 3. Whilst the bacon is cooking, slice the avocado length ways, the plum tomatoes in half and the spring onion at an angle. Next place the salad leaves into a large bowl., 4. For the dressing put a tea spoon of English Mustard in a mixing bowl, half a tea spoon of sugar, two teaspoons of balsamic, half a clove of garlic, a dash of lemon juice, salt & pepper and mix together. Then add a few glugs of extra virgin olive oil and mix well again., 5. Crush the remaining 1 ½ cloves of garlic. Rub olive oil, salt, pepper and the garlic onto the steaks. Then place on a pre-heated hot grill pan for approx 1 ½ minutes on each side, depending on the thickness of the cut. You are looking for medium rare. Once done, take steaks off the grill and leave to rest., 6. To serve pour ¾ of the dressing on to the salad leaves and toss. Place the lettuce onto the plates, sprinkle over the crispy bacon, potato slices, tomatoes, spring onions and avocados slices. Slice the steak and place on top and drizzle over the remaining dressing and enjoy
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