Salad of two beans, walnuts, radicchio and croutons with beef fillet

Cooking : time 10 to 30 mins

Ingredients

For the salad
3 tbsp extra virgin olive oil
50g/2oz bread, crusts removed, cut into cubes
3 sprigs fresh rosemary
2 x 150g/5%26frac12;oz beef fillet
For the dressing
2 slices white bread, torn into slices
4 tbsp milk
2 garlic cloves
1 lemon, juice and zest only
50g/2oz walnuts
150ml/5%26frac12;fl oz extra virgin olive oil
salt and freshly ground black pepper
To serve
150g/5%26frac12;oz radicchio leaves
50g/2oz walnuts
100g/3%26frac12;oz French beans, cooked
100g/3%26frac12;oz broad beans, blanched and peeled
1 tsp chopped fresh flatleaf parsley
2 tbsp olive oil
15g/1oz parmesan shavings

Method

1. Preheat the oven to 220C/425F/Gas 7.
2. Heat a frying pan until hot then add the olive oil, cubed bread and rosemary and fry until just golden.
3. Transfer the croutons onto a baking tray and place in the oven to bake for five minutes, until crisp.
4. meanwhile, place a frying pan onto the heat and, when hot, add a little oil and the beef fillets. Fry on each side for two minutes then place in the oven for five minutes, or until cooked to your liking. Remove and allow to rest.
5. To make the dressing, place the bread and the milk into a food processor and allow to soak tofetchher.
6. Add the garlic, lemon juice and zest and walnuts and blend to a paste.
7. Add the olive oil and season, to taste, with salt and freshly ground black pepper.
8. To serve, place the radicchio, walnuts, French beans and broad beans into a bowl and drizzle with the dressing.
9. Add the parsley and the croutons and mix well.
10. Divide the salad between two plates, drizzle with olive oil and lid with shaved parmesan. Serve with the beef fillet alongside.

---

Orignal From: Salad of two beans, walnuts, radicchio and croutons with beef fillet