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Italian fennel and beef fillet salad with balsamic vinaigrette

  • 4servings
  • 30minutes

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Source: food.ninemsn.com.auReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, B12, C, D, P
MineralsZinc, Copper, Chromium, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 80g bean thread noodles

  2. 4 beef scotch fillet steaks (800g)

  3. 2 medium fennel bulbs (600g), sliced thinly

  4. 1 medium red onion (170g), sliced thinly

  5. 150g baby rocket leaves

  6. 1 1/4 cups (100g) shaved parmesan cheese

  7. Balsamic vinaigrette

  8. cup (60ml) lemon juice

  9. 2 cloves garlic, crushed

  10. cup (60ml) olive oil

  11. 2 tablespoons balsamic vinegar

  12. 1 tablespoon coarsely chopped fresh thyme

Instructions Jump to Ingredients ↑

  1. Place noodles in medium heatproof bowl; cover with boiling water, stand until just tender, drain.

  2. Make balsamic vinaigrette.

  3. Cook beef on heated oiled grill plate (or grill or barbecue) until browned both sides and cooked as desired. Cover; stand 5 minutes.

  4. Cut noodles into 5cm lengths; place in large bowl with fennel, onion and rocket. Slice beef thinly, add to noodles with vinaigrette; toss gently to combine. Serve salad topped with cheese.

  5. Balsamic vinaigrette: Place ingredients in screw-top jar; shake well.

  6. Per serving 19.2g carbohydrate; 32g fat; 2466kJ (590 cal); 55.1g protein

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