There is something wonderful about adding warm meat to a cold salad and topping it off with a really tasty dressing.
This is a quick prepare, favourite dish of both Noel and mine. I have only ever used beef but I would presume that any meat could be substituted and still taste great. The dressing in this recipe actually suits other salads so don't be afraid to use it by itself.
Cajun Beef Salad
Points per serve: 3
400g porterhouse steak, fat removed
1 tablespoon Cajun seasoning
200g mixed salad leaves, rinsed and drained
6 roma tomatoes, quartered
1 lebanese cucumber, sliced diagonally or diced
1 red onion, finely sliced
1 carrot, peeled and grated
1 tablespoon extra virgin olive oil
2 tablespoons white wine vinegar
1 teaspoon Dijon Mustard
1/2 teaspoon white sugar
salt and freshly ground black pepper to taste
To make dressing, combine olive oil, white wine vinegar, Dijon mustard, white sugar in a jug or a screwtop jar. Mix or shake to combine. Add salt and freshly ground black pepper to taste. Set aside.
Coat porterhouse steaks in Cajun Seasoning. Heat a large non-stick frying pan and coat with cooking spray. Cook steaks for 3 - 4 minutes each side or to your liking. Remove from pan and allow to rest for 5 minutes.
Meanwhile, arrange salad leaves, tomatoes, cucumber, onion and grated carrot onto either a large serving plate or individual plates.
After the steak has rested, slice into thin strips cutting accross the grain. Top salad with the beef strips and serve.
You could drizzle with dressing prior to serving if serving immediately. However I prefer to let everyone help themselves to the dressing.