Hot and cold spring salad


Ingredients 12
Servings 4
Time

Ingredients

  • 250
    g
    mixed lettuce leaves
  • 250
    g
    green beans or broccoli, sliced and blanched
  • a few baby tomatoes, quartered
  • a few gooseberries, halved (optional)
  • 15
    ml
    olive oil
  • 30
    ml
    butter
  • 250
    g
    ostrich steak, cut into thin strips
  • 150
    g
    fresh button mushrooms, sliced
  • 30
    ml
    balsamic or raspberry vinegar
  • 30
    ml
    sherry or fruit juice
  • salt and milled black pepper
  • a little lemon juice (optional)
 

Method

 
Arrange lettuce, beans, tomatoes and gooseberries on serving plates or in a salad bowl and keep cool. In a medium-sized frying pan, heat oil and butter over fairly high heat. Toss meat and mushrooms in pan for 1 to 2 minutes until meat is brown and tender and mushrooms are soft. Stir in vinegar and sherry, and simmer for 1 minute. Season to taste, adding a squeeze of lemon, if using. Spoon hot ingredients over salad and serve immediately with boiled baby potatoes or olive bread.
 

 

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