Yesterday I looked really hard for the pot of gold as I could clearly see the end of this rainbow in my neighbours orange grove, but alas, it eluded me. I didn’t let on to him how close he had been to being rich beyond his wildest dreams!
The rain was extremely welcome as I can’t order any irrigation water at the moment. In the recent storms and floods 14 kilometers of pipework that deliver water to all of us in the cooperative were washed away.
All this rain interspersed with warm sunny days has meant that the salads that can’t grow in the blistering heat of the summer here are green and tender and tasty. The asparagus is throwing up its autumn shoots and the herb bed hasn’t looked so healthy for quite a while. Here is a salad that glorifies these autumn offerings.
Grilled Beef and Goat Cheese Salad with Mint and Balsamic Dressing
Per person –
100 grams tender beef sliced very thinly
50 grams cheese – I used a fresh Goat cheese that I sell in the farm shop, but ricotta or mozarella work for this salad
6-8 spears of asparagus
Mixed salad leaves – mine were green and red lettuce, mizuna, pak choi, mustard greens, chives, basil and fennel fronds.
A handful of fresh mint
1 tablespoon balsamic vinegar
2 tablespoon olive oil
1 teaspoon lemon juice
salt and freshly ground black pepper
Spread the beef out onto a board and season with the salt and pepper. If you are not sure of its tenderness, then give it some hits with a meat tenderising mallet.
Heat a hotplate or heavy based griddle pan.
Lightly oil the asparagus and put to cook on the griddle. Turn from time to time as it is cooking.
Wash the salad and arrange on a plate.
Cut up the cheese and arrange on the salad.
Make the dressing. Wash and roughly chop the mint, put in a bowl with balsamic vinegar, olive oil and lemon juice and mix thoroughly.
Cook the beef on the griddle. This should only take 2-3 minutes each side. Remove to a board and cut into bite sized slices. Arrange on the salad.
Spoon the dressing onto the salad. Enjoy.