Recipe: Rare Beef Salad with Watercress, Chicory, Pear and Parmigiano Reggiano

We have the perfect recipe for a healthy dinner after work midweek when you don;t have time for lots of complicated cooking, but still want something exciting, tasty and most importantly healthy to eat - try this Rare Beef Salad with Watercress, Chicory, Pear and Parmigiano Reggiano

Start by poaching the pears in wine and sugar, leaving them to cool once tender.

Then share the watercress, spinach and chicory equally between 4 plates.

Next, char-grill the rump steak for a couple of minutes on each side and leave to rest for 5 minutes.

Cut the pears into quarters, removing the core and then place one pear on each plate with the sliced beef.

To finish, add Parmigiano Reggiano shavings, drizzle some olive oil and a few drops of balsamic vinegar. Enjoy!

Did you know:

Parmigiano Reggiano cheese, known as ‘Parmesan’, is one of the world’s oldest and richest cheeses - still produced today as it was nine centuries ago. Totally natural - it’s the only cheese that has such an extensive maturation which improves the nutrition, aroma and taste.

The use of raw milk and the richness of natural ingredients make this cheese a unique and superior product - It takes 14 litres of milk to produce one kilogram of cheese! The minimum maturation time for Parmigiano Reggiano is 12 months, but only when it reaches approximately 24 months of age, is it at its best. As well as having fantastic nutritional qualities, it’s easy to digest and is high in calcium.

Parmigiano Reggiano is a PDO (Protected Designation of Origin) product. PDOs are defined and protected by European Union law in order to defend the reputation of regional foods. This mark ensures that Parmigiano Reggiano can only be produced in designated areas of Parma, Reggio Emilia, Modena, Bologna to the west of the Reno River and Mantua to the east of the Po River.

For more information on Parmigiano Reggiano, please visit www.parmigianoreggiano.com.

CREDIT:

The Consorzio del Formaggio Parmigiano Reggiano

Photography: Steve Lee

Recipe Editing and Food Styling: Jocelyn Barker

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