Pecan nut salad

Pecan nut salad

Ingredients

  • 200 g lamb’s lettuce
  • 75 g rocket (roquette)
  • 100 crinkly lettuce
  • 50 g unsalted pecan nuts
  • dash of balsamic vinegar
  • 450 g roasted sweet peppers, cut into thin strips
  • 4 steaks, 125 g each
  • olive oil
  • 1 knob of butter
  • pepper
  • salt

Preparation

Mix the various lettuces and add the pecan nuts, balsamic vinegar and strips of roasted sweet pepper. Rub olive oil onto both sides of the steaks. Heat a thin-based frying pan to a high temperature. As soon as the pan is hot, place the steaks in the pan. Add the knob of butter for flavour and to prevent spattering. Fry the steaks for 3 min. each side, turning them continually.

In the meantime, divide the salad between the plates.

Take the steak out of the pan and cut into slices.

Spread the slices over the salad and add salt and pepper to taste.

Nutritions

  • Carbs
  • 5 g
  • 2 %
  • Fats
  • 20 g
  • 29 %
  • Protein
  • 35 g
  • 70 %
  • Kcal
  • 335
  • 17 %
  • Sat. fat
  • 4 g
  • 20 %

Necessary cookies

    Back

    Cookies for Marketing purpose

      Back

      Analysis of user behavior

        Back

        Other cookies

          Back

          Not classified Cookies

            Back

            We respect your privacy

            Our website cookies help to make your visit to our site more enjoyable. We take your preferences into account and only use the data for which you give us your consent.

            Make your selection here:

            Necessary cookies

            Cookies for Marketing purpose

            Other cookies

            Analysis of user behavior

            Not classified Cookies

            Learn more about the use of cookies in our Privacy policy. You can withdraw your consent to the use of cookies and scripts at any time here!

            Accept all cookies
            Save selection