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T-bone steak with Caesar summer salad
Fruit and vegetables
1
garlic
clove, smashed
2 fresh
thyme
sprigs
1
Little Gem lettuce
, leaves separated
1 red
chicory
, leaves separated
8
green beans
, blanched and cut in half
8
runner beans
, blanched and shredded
12
mangetout
, left whole
4
radishes
with leaves, cut in half
3
garlic
cloves, minced
Tins, packets and jars
1 tbsp
Dijon mustard
6 anchovy fillets, roughly chopped
2 tbsp tomato
ketchup
Cooking ingredients
salt and freshly ground
black pepper
2 tbsp
olive oil
1 tbsp red wine
vinegar
salt and freshly ground
black pepper
white wine vinegar
, to taste
50ml/2fl oz
vegetable oil
50ml/2fl oz
olive oil
Dairy, eggs and chilled
25g/1oz unsalted
butter
2 free-range
egg yolks
60g/2¼oz
Parmesan
, grated
full-fat
milk
or water, for loosening (optional)
Meat, fish and poultry
1 x 500g/1lb 2oz
T-bone steak
Other
25ml/¾fl oz
Madeira
2 tbsp fresh
peas
croûtons
from 1 bread slice, to garnish
1 lemon, juiced
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