BEEF AND ARTICHOKE SALAD
3 large eggs, hardboiled
24 small new potatoes
150 g shelled broad beans
1 tablespoon olive oil
700 g beef fillet
4 little gem lettuces
16 black lives
1 red onion, sliced
1 tablespoon capers
1 x 290g jar chargrilled artichoke hearts, drained and halved
6 tomatoes, quartered
6 anchovy fillets, sliced lengthways
handful parsley leaves, finely chopped
2 tablespoons red wine vinegar
2 cloves garlic, finely chopped
6 fl.oz extra virgin olive oil
sea salt and black pepper
Make the dressing by mixing the vinegar and garlic together, season to taste and pour in the olive oil, whisking continuously. Pour into a screw-top jar and refrigerate until needed (it will keep for up to a week).
Cook the potatoes in boiling salted water for 10-15 minutes, until tender. Drain well and set aside.
Blanch the broad beans in boiling water for 2-3 minutes. Drain and plunge into cold water to stop them from cooking further. Leave for 1 minute then drain well and place in the fridge until needed.
Pre-heat the oven to 200C/Gas 6.
Heat a heavy frying pan over a high heat until very hot. Add the oil and butter and fry the beef to seal and colour well all over. Remove from the pan and place on a rack over a roasting tin. Roast in the oven for 18 minutes, remove and leave to cool.
When ready to serve divide the lettuce leaves between four serving dishes. Add the potatoes, broad beans, olives, red onion, capers and artichoke hearts and toss gently together.
Thinly slice the beef and arrange, with the tomatoes, eggs and anchovy strips, on top of the salad.
Sprinkle with the parsley and pour over the salad dressing.