Tour de France 2022 Stage 12 Briançon to Alpe d’Huez
Salade d’Isère
Serves 4
400g different seasonal salad leaves
100g cherry tomatoes
7 – 8 radishes
10 baby courgettes
1 thick cut Rump steak
1 thick cut Sirloin steak
200g mixed mushrooms
3 cloves of garlic
1 handful of flat leaf parsley
100g Roquefort (or other blue cheese)
6 tbsp extra virgin olive oil
2 tbsp balsamic vinegar
2 tsp Dijon mustard
Unsalted butter
Salt and Pepper
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I know I know I know, CK will have a thrombi that I have put forward a Salad as a recipe, but what a salad!!!!
Make your vinaigrette by combining the oil and balsamic vinegar with the Dijon mustard and some seasoning.
Place a generous handful of leaves in 4 bowls, and dress with vinaigrette.
Heat a frying pan and a griddle pan with some butter and a smashed clove of garlic; chop the mushrooms and cook well coated in butter in the frying pan for 5 – 8 mins.
Griddle the courgettes, having first sliced them in half. When they are seared on both sides place in the pan with the mushrooms and switch off the heat and cover.
Keep the heat on the griddle, and sear the steaks on both sides for 45 seconds, and then cook for 5 minutes each side. Season and then slice and lay on the salad. Add crumbled Roquefort, courgettes, tomatoes and mushrooms and add more dressing and serve.
Enjoy with a chilled glass of Chignin.
fanculamedia 