Recipe

Tuscan Salad

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Tuscan Salad

A classic Tuscan salad with fennel flavoured croutons, caper dressing, tomatoes, basil & tender steak.




Ingredients to serve 2

  • 2 x pita breads – cut into cubes (2cm)
  • ½ tsp x fennel seeds
  • 10g x anchovies – chop finely
  • ½ tbsp x capers – chop roughly
  • 1 tbsp x red wine vinegar
  • 2 x rump steaks – season with salt & pepper
  • ½ tsp x paprika
  • 100g x cherry tomatoes – cut in half
  • 1 x tomatoes – dice (1 cm)
  • 1 stick x celery – dice finely
  • 5g x fresh basil – tear leaves
  • 20g x hard cheese – grate finely
  • butter (from your pantry)
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)
  • tin foil (from your pantry)

Ingredients to serve 4

  • 4 x pita breads – cut into cubes (2cm)
  • 1 tsp x fennel seeds
  • 20g x anchovies – chop finely
  • 1 tbsp x capers – chop roughly
  • 2 tbsp x red wine vinegar
  • 4 x rump steaks – season with salt & pepper
  • 1 tsp x paprika
  • 200g x cherry tomatoes – cut in half
  • 2 x tomatoes – dice (1 cm)
  • 2 sticks x celery – dice finely
  • 10g x fresh basil – tear leaves
  • 40g x hard cheese – grate finely
  • butter (from your pantry)
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)
  • tin foil (from your pantry)

Method

Step 1

Preparation: Prepare all ingredients as indicated above.

Step 2

Pita bread croutons: Place a pan on medium-high heat with a generous knob of butter and a drizzle of olive oil. When the butter has melted, add the croutons and toss to coat. Toast them in a single layer for 3-4 minutes, moving them around with a spoon, until golden and toasted. In the last 30 seconds, add the fennel seeds and season with salt. (If your pan is too small, toast the croutons in batches).

Step 3

Anchovy dressing: Mix together anchovies, capers and red wine vinegar. Whisk in olive oil (2 tbsp for 4; 1 tbsp for 2) and season with pepper (no salt).

Step 4

Steak: Place a dry pan on high heat. Rub both sides of each steak with olive oil and when the pan is hot, add the steaks. Sear for 1-1½ minutes a side, only turning them once, for a medium-rare steak. If you would like to rest the steak, cover in tin foil and rest for up to 5 minutes. Using a very sharp knife, slice the steaks against the grain: this means cutting across (and not parallel to) the long parallel muscle fibres in the meat creating short fibres in each piece and delivering tender slices of meat.

Step 5

Salad: Mix together the cherry tomatoes, tomatoes, celery and basil.

Step 6

Serve by dressing the salad and adding the croutons immediately before eating (to prevent the croutons from getting soggy) and top with hard cheese. Serve with the steak.