This is a salad with a difference, crunchy potatoes, avo and a mustard dressing. It’s really good and a substantial meal that takes just a few minutes to prepare. The aged steaks available at Pick n Pay or Woolies are such great quality and so tender these days that a good piece of rump does the trick but of course a piece of fillet is for a special occasion. Good for 4 people.
What you need
600-700g rump or fillet
Salt and pepper
300g pack of baby spinach leaves
2 large potatoes
2 tablespoons oil
1 heaped tablespoon butter
2 teaspoons granular mustard
2 teaspoons mayonnaise
1 teaspoon brown sugar
90ml olive oil
1 tablespoon white vinegar
90 ml cream
Season the steak with salt and pepper and cook to your liking. Let it rest for abiut 10 minutes and then slice into thin strips across the grain.
Peel and chop the potatoes into small cubes about 1-2cm. In a pan on a medium heat add the oil and butter together, fry the potatoes until golden brown, remove and drain on a paper towel.
Add all of the ingredients to a small pot over a low heat. Heat through and mix well then remove from the heat.
Combine the spinach leaves, chopped up avo and potatoes, mix together and drizzle over a little of the dressing. Add the steak slices and pour over the rest of the dressing.
It’s a truly delicious salad recipe.