Salata me Fasolia kai Kreas from nikolaos.galerakis@gmail.com

Pat the beef dry and season lightly with salt. Heat a large skillet over medium-high heat for about 2 minutes until hot. Add the beef and cook for 4–5 minutes on each side until the surface is deeply browned and the meat feels firm but still yields slightly when pressed. Transfer to a cutting board, rest for 2–3 minutes, then slice thinly against the grain.

While the beef cooks, trim the chicory roots and cut them into 1-inch pieces. Dice the red onion small, quarter the tomato, and roughly chop the parsley.

Put the cooked beans in a large bowl and add the chicory, onion, and tomato. Drizzle with olive oil and lemon juice, scatter the parsley over the top, and season lightly with salt. Toss gently and let the salad sit for 2–3 minutes until the dressing soaks into the beans.

Divide the salad between two plates and lay the warm sliced beef on top or alongside. Spoon any dressing that has pooled at the bottom of the bowl over the meat and serve straight away while the beef is still warm.

Salata me Fasolia kai Kreas

Nutrition Facts

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