The salad has varied textures and the homemade mayonnaise is the key ingredient. The beef can be substituted by chicken or lamb and these make for a good variation.
- 1 large egg
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground white pepper
- 1-1/2 teaspoons white wine vinegar
- 1 cup canola oil
- 1 to 2 Tablespoons lemon juice
Place everything except the oil and lemon juice in the blender or processor container. Process for 5 seconds in the blender followed by 15 seconds in the processor. With the motor running, add the oil, first in a drizzle, then in a thin, steady stream.
When all the oil has been added, stop the motor and taste. Add lemon juice to your taste. If the sauce is too thick add hot water or lemon juice. If too thin, process a little longer.
- 130g Beef fillet cut into strips
- 1 head of cos lettuce leaves
- 5 rosa tomatoes sliced in half
- 10 slices of cucumber
- ½ a red onion thinly sliced
- 50g butter beans
- 50g red kidney beans
- 3 Tbsp mayonnaise
- 2 Tbsp olive oil
- 1 Tbsp balsamic vinegar
- Salt and freshly ground black pepper to taste
Marinate beef strips with balsamic vinegar and olive oil, sauté in a hot pan till medium done. Season with salt and pepper and allow to cool for a few minutes.
Tear lettuce leaves into 2cm pieces, arrange loosely in the middle of the plate.
Scatter half of the beef strips over the lettuce, thereafter add tomatoes, cucumber, onions, beans and the balance of the beef strips. Dress lightly with the mayonnaise.