for 4 person

Salad

5 tbsp	olive oil
2	garlic cloves, squeezed
2 tbsp	coarse-grain mustard
1 ½ tbsp	rosemary, finely chopped
3	baby lettuce, halved lengthwise
2	chicory, quartered lengthwise
2	beef entrecôtes (each approx. 200 g)

Charcoal/gas/electric grill:

1	organic lemon, cut in half
4 slice	bread
2 tbsp	olive oil
1 tsp	sea salt

Dressing

4 tbsp	olive oil
½ bunch	basil, roughly chopped
¼ tsp	salt
a little	pepper

How it's done

Salad

Combine the oil with the garlic, mustard and rosemary, brush the dressing over the salads and meat.

Charcoal/gas/electric grill:

Grill the lemon over/on a medium heat (approx. 200°C) for approx. 10 mins., grill the salads alongside for approx. 8 mins. Remove both from the grill, arrange the salads on a platter, allow the lemon to cool slightly. Brush both sides of the bread with oil, grill with the meat for approx. 2 mins. on each side, remove from the grill. Cover the meat and leave to rest for approx. 5 mins. Carve the meat across the grain and serve on top of the salad. Season the salad and meat with salt.

Dressing

Squeeze the juice out of the grilled lemon, puree with the remainder of the flesh, oil and basil, season. Drizzle the dressing over the salad. Serve with the grilled bread slices.

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