Perfectly fried beef strips are tossed with green leaves, baby tomatoes, cucumber half-moons, and toasted sunflower seeds before being adorned with a blue cheese crumble. Sided with smoked paprika potato fries. What a classic!
Beef Salad & Blue Cheese Crumble
Beef Salad & Blue Cheese Crumble
with fries, dijon mustard dressing & sunflower seeds
Hands on Time: 25 - 40 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Baby Tomatoes
- Beef
- Blue Cheese
- Cucumber
- Dijon Mustard
- Free-Range Beef Schnitzel (without crumb)
- Green Leaves
- Lemon Juice
- Potato
- Smoked Paprika
- Sunflower Seeds
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Paper Towel
- Butter
CRISPY FRIES
Preheat the oven to 200°C. Rinse the potato fries in cold water and pat dry with paper towel. Spread out on a roasting tray, coat in oil, and season. Roast in the hot oven until cooked through and crisping up, 25-30 minutes (shifting halfway). Toss through the smoked paprika.
SUNNY SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
FRY THE SCHNITZEL
When the fries have 10-15 minutes remaining, return the pan to medium-high heat with a drizzle of oil. Pat the schnitzel dry with paper towel. When hot, sear the schnitzel until browned, 30-60 seconds per side. In the final 30 seconds, baste with a knob of butter. Remove from the pan, season, and cut into strips.
DIJON DRESSING
In a small bowl, combine the dijon mustard, the lemon juice (to taste), a drizzle of olive oil, a splash of water, and 10ml of sweetener. Whisk to emulsify and set aside.
LOADED SALAD
To a salad bowl, add the quartered tomatoes, the beef strips, the rinsed green leaves, the cucumber half-moons, and the toasted seeds. Season and toss to combine.
DINNER IS SERVED
Plate up the fries, side with the beef salad and drizzle over the dijon salad dressing. Crumble the blue cheese (to taste) over the salad. Nice one, Chef!
Potato - 200g
Smoked Paprika - 2,5ml
Sunflower Seeds - 10g
Free-range Beef Schnitzel (without crumb) - 150g
Dijon Mustard - 10ml
Lemon Juice - 15ml
Baby Tomatoes - 80g
Green Leaves - 20g
Cucumber - 50g
Blue Cheese - 20g
CRISPY FRIES
Preheat the oven to 200°C. Rinse the potato fries in cold water and pat dry with paper towel. Spread out on a roasting tray, coat in oil, and season. Roast in the hot oven until cooked through and crisping up, 25-30 minutes (shifting halfway). Toss through the smoked paprika.
SUNNY SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
FRY THE SCHNITZEL
When the fries have 10-15 minutes remaining, return the pan to medium-high heat with a drizzle of oil. Pat the schnitzel dry with paper towel. When hot, sear the schnitzel until browned, 30-60 seconds per side. In the final 30 seconds, baste with a knob of butter. Remove from the pan, season, and cut into strips.
DIJON DRESSING
In a small bowl, combine the dijon mustard, the lemon juice (to taste), a drizzle of olive oil, a splash of water, and 20ml of sweetener. Whisk to emulsify and set aside.
LOADED SALAD
To a salad bowl, add the quartered tomatoes, the beef strips, the rinsed green leaves, the cucumber half-moons, and the toasted seeds. Season and toss to combine.
DINNER IS SERVED
Plate up the fries, side with the beef salad and drizzle over the dijon salad dressing. Crumble the blue cheese (to taste) over the salad. Nice one, Chef!
Potato - 400g
Smoked Paprika - 5ml
Sunflower Seeds - 20g
Free-range Beef Schnitzel (without crumb) - 300g
Dijon Mustard - 20ml
Lemon Juice - 30ml
Baby Tomatoes - 160g
Green Leaves - 40g
Cucumber - 100g
Blue Cheese - 40g
CRISPY FRIES
Preheat the oven to 200°C. Rinse the potato fries in cold water and pat dry with paper towel. Spread out on a roasting tray, coat in oil, and season. Roast in the hot oven until cooked through and crisping up, 30-35 minutes (shifting halfway). Toss through the smoked paprika.
SUNNY SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
FRY THE SCHNITZEL
When the fries have 10-15 minutes remaining, return the pan to medium-high heat with a drizzle of oil. Pat the schnitzel dry with paper towel. When hot, sear the schnitzel until browned, 30-60 seconds per side. In the final 30 seconds, baste with a knob of butter. Remove from the pan, season, and cut into strips. You may need to do this step in batches.
DIJON DRESSING
In a small bowl, combine the dijon mustard, the lemon juice (to taste), a drizzle of olive oil, a splash of water, and 30ml of sweetener. Whisk to emulsify and set aside.
LOADED SALAD
To a salad bowl, add the quartered tomatoes, the beef strips, the rinsed green leaves, the cucumber half-moons, and the toasted seeds. Season and toss to combine.
DINNER IS SERVED
Plate up the fries, side with the beef salad and drizzle over the dijon salad dressing. Crumble the blue cheese (to taste) over the salad. Nice one, Chef!
Potato - 600g
Smoked Paprika - 7,5ml
Sunflower Seeds - 30g
Free-range Beef Schnitzel (without crumb) - 450g
Dijon Mustard - 30ml
Lemon Juice - 45ml
Baby Tomatoes - 240g
Green Leaves - 60g
Cucumber - 150g
Blue Cheese - 60g
CRISPY FRIES
Preheat the oven to 200°C. Rinse the potato fries in cold water and pat dry with paper towel. Spread out on a roasting tray, coat in oil, and season. Roast in the hot oven until cooked through and crisping up, 30-35 minutes (shifting halfway). Toss through the smoked paprika.
SUNNY SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
FRY THE SCHNITZEL
When the fries have 10-15 minutes remaining, return the pan to medium-high heat with a drizzle of oil. Pat the schnitzel dry with paper towel. When hot, sear the schnitzel until browned, 30-60 seconds per side. In the final 30 seconds, baste with a knob of butter. Remove from the pan, season, and cut into strips. You may need to do this step in batches.
DIJON DRESSING
In a small bowl, combine the dijon mustard, the lemon juice (to taste), a drizzle of olive oil, a splash of water, and 40ml of sweetener. Whisk to emulsify and set aside.
LOADED SALAD
To a salad bowl, add the quartered tomatoes, the beef strips, the rinsed green leaves, the cucumber half-moons, and the toasted seeds. Season and toss to combine.
DINNER IS SERVED
Plate up the fries, side with the beef salad and drizzle over the dijon salad dressing. Crumble the blue cheese (to taste) over the salad. Nice one, Chef!
Potato - 800g
Smoked Paprika - 10ml
Sunflower Seeds - 40g
Free-range Beef Schnitzel (without crumb) - 600g
Dijon Mustard - 40ml
Lemon Juice - 60ml
Baby Tomatoes - 320g
Green Leaves - 80g
Cucumber - 200g
Blue Cheese - 80g
Woolies Products in this dish
