Beef Salad with Warm Orange Dressing
350 g (12 oz) cooked lean beef *
45 ml (3 tbsp) clear honey
5 ml (1 tsp) ground ginger
90 ml (6 tbsp) orange juice
2 oranges, grated rind and segmented
2 sticks celery, sliced
2 heads of chicory, separated
50 g (2 oz) hazelnuts, chopped (optional)
*Either use cooked slices from the deli counter, cooked beef left from a joint or grill a steak, sirloin or popeseye (rump) and cut into thin slices.
- Place the honey, ginger, orange juice and rind in a small saucepan.
- Bring to the boil, simmer uncovered for 5minutes, stirring occasionally until reduced.
- Allow to cool slightly.
- Place all the remaining ingredients into a salad bowl, pour over warm dressing and toss gently.