Steak, Blue Cheese, Pear, Walnut and Beetroot Pickled Egg Salad

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2 people
Meal course
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1 .
For the eggs
150 ml
White wine vinegar
100 ml
Raspberry vinegar
100 grams
Caster sugar
1 tsp
300 ml
1 large
Beetroot - peeled and quartered
4 large
2 .
For the dressing
1 tbsp
Cider vinegar
25 grams
Blue cheese
1 tbsp
Light mayonnaise
6 Dessert spoon
1 pinch
Garlic powder
1 Twist
Black Pepper
1/2 Twist
Lemon - Juice
1 tbsp
Olive oil
2 .
To assemble
50 grams
Walnut halves
1 large
Pear - peeled and finely sliced
70 grams
Blue cheese - crumbled
2 medium
Beef steak - at room temperature
1 Splash
1 Twist
Salt and pepper
2 handful
Mixed leaves
Steak, Blue Cheese, Pear, Walnut and Beetroot Pickled Egg Salad
  1. Put the eggs and beetroot in a saucepan and cover with water. Remove the eggs from the pan and once the water is boiling put them back in again to cook for 6 minutes. Remove the eggs and place in a bowl of cold water to cool while the beetroot continues to cook for another 20 minutes. Once cooked, blend the beetroot in the water, along with the other pickling ingredients. Peel the eggs and add them to the pickling juice. Leave to marinade for at least 2 hours, or ideally overnight.
  2. To make the dressing, blend together the ingredients until smooth and then chill until ready to serve.
  3. Preheat the oven to 180’c, toast the walnuts for 5 minutes and then crush.
  4. Heat a frying pan to a high temperature and rub the steak in oil and salt and pepper. Fry for 2 minutes on each side, or to your liking and then set aside to rest for 2 minutes before slicing.
  5. Toss your leaves together with the pear and the cheese and plate up. Slice your eggs in half and add to the salad, along with the steak sliced and dressing.


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