Ingredients
2 handfuls of rocket
1 fennel bulb, thinly sliced
500g (17½oz) rare roast beef
Seeds from 1 pomegranate, to serve
FOR THE DRESSING
4 cornichons, finely chopped
1tbsp flat parsley, chopped
1tbsp fresh basil, chopped
2tbsp capers, drained
Zest of ½lemon, finely grated
1tbsp lemon juice
1tsp Dijon mustard
1 clove garlic, peeled and flattened with a knife
3-4tbsp extra virgin olive oil
Method
- Scatter the rocket on a serving platter and top with the fennel slices. Slice the meat into slices about 5mm (½in) thick and place on the serving platter.
- Make the dressing by placing the ingredients into a small bowl and whisking well until combining (this can be made 3 days ahead of time, if desired).
- Spoon the dressing over the beef. Scatter with pomegranate seeds. Season with salt and freshly ground black pepper.
Top tips
Tip
This salad works well in both winter and summer; use seasonal salad leaves. Watercress, rocket and radicchio work well.
