Lamb with a salad of carrot, beetroot, mushrooms, radicchio and toasted bread
Photo by Tamara West
The mustard dressing brings the vegetables and lamb to life in this salad. Radicchio has a slightly bitter flavour; if you find it too bitter just add a few small torn pieces and mix with red leaf lettuce.
|1 to brush||Olive oil|
|2 cloves||Garlic, large, lightly crushed with the blade of a large chopping knife|
Salad and dressing
|1 Tbsp||Red wine vinegar|
|1 Tbsp||Dijon mustard|
|¼ cup||Grapeseed oil|
|1||Salt & freshly ground pepper, to season|
|2||Shallots, thinly sliced|
|1 head||Radicchio, trimmed|
|250 g||Button mushrooms, sliced|
Bread, salad and dressing
- Heat oven to 180C. Cut baguette into 1cm slices on the diagonal. Brush with oil and place on a baking tray. Bake until golden brown on both sides. Remove from oven and straightaway rub over the crushed garlic. Place on a wire rack.
- Place the red wine vinegar and dijon mustard in a small bowl and whisk in the oil. Season with salt and freshly ground black pepper.
- Thinly slice the carrots and beetroot, then cut into julienne or matchsticks. Place in a bowl with the shallots and moisten with dressing.
- Layer salad with half the radicchio leaves, 4 slices toasted bread, julienned carrot and beetroot and mushrooms. Repeat with another layer. Drizzle with any remaining dressing.
Heat a frying pan over a medium-high heat. Rub lamb steaks with oil and season with freshly ground black pepper. Pan-fry for 8 minutes, turning once. Transfer to a warm plate, season with salt, cover loosely and leave to rest for 5 minutes before slicing. Slice lamb steaks, cutting across the grain of the meat.
Make a change
Add ¼ cup parsley leaves, roughly chopped to the salad.