Wild herb salad with bread chips and steak

Name: Wild herb salad with bread chips and steak
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 collar Radishes; 1 small kohlrabi; 1 Apples; 4 Stem(s) Parsley; 7-10 Tbsp Juice of 1 lemon; 2 TABLESPOONS light balsamic vinegar; 5 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 Hoof steaks (approx. 180 g each); 2 TABLESPOONS Sunflower oil; 1/4 Baguette bread; 75 g Purslane; 25 g red sorrel; 30 g Pimpinelle; 20 g Bronze fennel; 7-10 Tbsp coarse sea salt and coarse pepper

AUTHOR
Andrew Gay

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1 collar Radishes
1 small kohlrabi
1 Apples
4 Stem(s) Parsley
7-10 Tbsp Juice of 1 lemon
2 TABLESPOONS light balsamic vinegar
5 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 Hoof steaks (approx. 180 g each)
2 TABLESPOONS Sunflower oil
1/4 Baguette bread
75 g Purslane
25 g red sorrel
30 g Pimpinelle
20 g Bronze fennel
7-10 Tbsp coarse sea salt and coarse pepper

Directions

1
Wash and clean the radishes so that the root stops and cut into thirds. Peel the kohlrabi and peel into longish slices with a peeler. Peel and quarter the apple, remove the core and dice finely.
2
Wash parsley, shake dry and chop finely. Mix apple, lemon juice, vinegar and parsley, add 3 tablespoons of oil and season with salt and pepper.
3
Wash the meat and dab dry. Heat the oil in an ovenproof pan, sear the meat in it and roast it in the preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: see manufacturer) for 6-7 minutes.
4
Cut baguette into fine slices, place on a baking tray, drizzle with 2 tablespoons of olive oil, season with salt and pepper. Add to the oven 3 minutes before the end of the roasting time of the meat.
5
Wash the herbs, clean and shake dry if necessary, sprinkle with the vinaigrette. Remove meat and bread chips from the oven. Arrange wild herb salad, bread chips and meat on plates, sprinkle meat with sea salt and coarse pepper.