Low carb food can be incredibly quick – take this delicious minute steak salad for example; from pan to table in less than 10 minutes!
The key to a good salad is not only taste, but texture! Celery is always a great addition as it provides instant crunch. This contrasts wonderfully with the firm bite of the cheese, the velvety lightness of eggs and the moreish ‘density’ of the beef steak. This is truly the perfect balance; as rich in flavour as it is in consistency. And so simple, you’ll want to cook it time and time again!
You can buy good quality Caesar dressing, but to be honest; making your own is so quick and easy, why would you want to compromise on taste? In this recipe I’ve used Red Leicester cheese because I love its nutty flavour and cheery brightness. Any firm, full bodied cheese will work just as well however. This can be done with cheddar, Emmental or even Manchego. The world is your oyster!
This recipe contains virtually no carbohydrate. As such it’s great for diabetics and those on a ketogenic diet. There’s also no gluten, so coeliacs and those with an intolerance need have no concerns. If you’re on a paleo-regime then you might wish to hold back on the cheese; but why deny yourself, is what I say…? Take advantage of the rich palette of low-carb foods available and you can’t go wrong!
Start by making your dressing. I have a separate post on this (Caesar Dressing recipe), but I’ve quickly outlined the process below for speed and convenience…
In a small food processor, whizz up a couple of anchovies and half a clove of garlic. The flavour of the garlic intensifies over time, so if you’re not going to eat all the dressing straight away, it’s best to err on the side of restraint. Add to this a small squeeze of lemon juice, a small handful of grated parmesan cheese, half a cup of good olive oil and half a cup of double cream. You can also add an egg yolk if you like, but bear in mind that raw egg will shorten the shelf-life. Give these a good blitz in the processor until smooth and emulsified, then taste to adjust the seasoning if required.
Toss you salad leaves in the dressing then pile these up into an impressive mound on your serving plate. Shave a few curls of parmesan cheese over the top to ‘add theatre’, then slice your Red Leicester and stack this up the side, like steaks on a bonfire.
Place a heavy-based saute-pan onto the hob and drizzle in a little oil, followed by a knob of butter. Season your steaks on both sides, then fry in the pan for one minute each side (hence the name!) until pleasingly browned but not overcooked! Lift these out, then arrange on your serving-plate next to the salad in an attractive fan (yes; I was born in the 1970s!).
Finally, crack a couple of eggs and lightly fry these in the remaining butter and steak-juices. When done to your liking, scoop them out with a fish-slice and place them atop your steaks to seal in the heat.
Voila! Your low-carb lunch is ready. Serve up onto generous plates and dig right in!
Browse this and other recipes by picture on my pinterest page: country walks in ketosis pinterest.
Thanks for reading and bon ap!