Summer Kitchen

Beef Salad with Potatoes

and Blue Cheese Dressing

By Ralph Kratzer

SummerHot weather requires slight diet that nonetheless supplies the body with all the necessary nutrients.

The important thing in my little series of recipes called “summer kitchen” is that your time in the kitchen is limited to a minimum and the dishes are light and easy to digest.

Enjoy the summer and happy cooking!

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Ingredients (serves 4)

Baby Corn Cobs500 g beef fillet steaks

500 g baby potatoes, cut into quarters

300 g baby corn cobs, halved

200 g cherry tomatoes, halved

100 g parsley

olive oil

Blue Cheesefor the dressing

60 ml olive oil

2 gloves garlic, crushed

60 ml orange juice

60 g blue cheese, crumbled

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Preparation

  • Beef SaladPreheat oven to 220° C, drizzle potatoes with oil and roast them on a baking tray until slightly browned and tender (about 20 min). Put them aside.
  • Combine ingredients for the dressing in a bowl, stir well.
  • Fry the steaks in an oiled fluted grill pan (or on the grill/bbq) until browned both sides. Let them stand for 5 minutes on a covered plate.
  • In the meantime boil the corn cobs until just tender, drain thoroughly. (If you use pre-cooked canned ones, just drain them).
  • Slice the steaks thinly and combine them with the potatoes, tomatoes, the corn cobs and the dressing in a large bowl and toss gently.
  • Serve with fresh parsley on top.