Sunday Roast Salad | Florette Salad | Make it unFloretteable

Prep
15 mins

Cooking
75 mins

Serves 2

Classic Crispy

Ingredients

Serves: 2

For the salad

1 bag of Florette Classic Crispy
A few pickled walnuts – optional
Drizzle of extra virgin olive oil
Squeeze of lemon
Sprinkle of salt and pepper

For the roasties

3 Maris piper potatoes, peeled and cubed
2 tbsp beef dripping
Salt and pepper to season

For the carrots

4 carrots peeled and cut in half lengthways
1 tbsp runny honey
Salt and black pepper to season

For the steak

2 bavette steaks, or steaks of your choice at room temperature
4 garlic cloves
2 sprigs of thyme and/or rosemary
Good knob of butter
Plenty of salt and black pepper
Drizzle of vegetable oil

For the Mayo dressing

2 tbsp mayonnaise
1 tbsp horseradish sauce
Salt and black pepper to season

Method

Preheat the oven to 200°C Fan.
Start by getting your cubed potatoes into cold, heavily salted water (like the sea), bring to the boil and cook for 7 minutes.
After 7 minutes, add your carrots into the water and continue to boil everything for a further 5-7 minutes (until your potatoes fall off the end of a knife when poked). Once cooked, drain the water off the potatoes. Remove the carrots and set aside.
Then place the colander, with the drained potatoes inside, back into the pan the were cooked in and place a tea towel over them, so that they will steam and dry. Leave them for around 5 minutes.
In that time, get your beef dripping onto an oven tray which is big enough to fit your roasties on and get that into the oven to heat up for approximately 10 minutes.
When the fat is hot and the potatoes have dried, carefully put the potatoes onto the tray with the fat and roast in the oven for 40-50 minutes, turning twice in that time.
On a separate tray, mix the carrots with the honey a touch of oil and season well then add to the oven in the final 15 minutes of cooking.
At this point get cooking your steaks. I do this by getting a pan on the heat and getting it super hot. Rub oil onto your steaks and then season heavily with salt and pepper.
Get them into your smoking hot pan and cook on one side (I like mine medium rare) for 3 minutes then up over, add in butter, garlic cloves and herbs and cook for a further 3 minutes basting with the frothy butter the whole time.
Remove from the pan and then leave to rest for the same amount of time that you cooked them (pour the pan juices over them too so you keep all that flavour!).
For the Mayo dressing, simply mix all the ingredients together and adjust to your likening.
When everything is ready to come together, get a large mixing bowl, toss in your Florette Classic Crispy salad, season with olive oil, lemon juice and salt & pepper, as well as the option pickled walnuts if they’re your taste!
Pour in your spuds and carrots and give it all a good toss.
Separate into two bowls and then carve up your steaks, place them on top and add lashings of your Horse radish mayonnaise. What more could you ask for!

BEFORE YOU POLISH OFF YOUR CULINARY CREATION TAKE A SNAP AND TAG US!

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