When the season changes, so does the home cooking menu in Great Britain. Winter warmers like stew, chili, and hearty pies are replaced with refreshing dishes like risottos, pasta dishes, and salads. Warrendale Wagyu, the UK’s leading producer of wagyu beef, has unveiled an enticing range of fresh and flavoursome salads, prepared to satisfy both your taste buds and your good will. Each salad is a celebration of seasonal produce, centered around the rich, succulent flavor of Wagyu beef.
Warrendale Wagyu sirloin, pomegranate, kale and whipped feta salad
This vibrant salad is a crowd pleaser, whether it’s feeding the family, entertaining guests, or cooking for a date night. Tender Warrendale Wagyu sirloin meets the refreshing crunch of kale and a burst of pomegranate seeds.
You will need:
- Feta piece 200g
- 227 g Warrendale Wagyu sirloin
- Half a pot of Greek yogurt
- Lemon peel and a couple of drops of lemon juice
- 2 tsp Extra Virgin olive oil
- A handful of pomegranate seeds
- Half a bunch of spring onions, chopped
- Half a bag of kale
- Pea shoots/micro herbs
- Salt and pepper
Method:
- Beat feta, Greek yogurt, lemon zest, lemon juice and olive oil until smooth.
- Roast the kale until crispy or fry until brown.
- Cook the Wagyu sirloin steak to medium, then cut into thin slices.
- Fried spring onions.
- Place whipped feta, steak, kale, pomegranate seeds, spring onion and pea shoots in a bowl. Drizzle olive oil on top.
- Season with salt and pepper to taste.
Warrendale Wagyu sirloin, goat cheese, walnut, fig and arugula salad
The perfect combination of salty and sweet, juicy Warrendale Wagyu fillet combined with creamy goat cheese, crunchy walnuts, juicy figs and peppery arugula.
You will need:
- 227 g Warrendale Wagyu sirloin
- 100 g of goat cheese
- 5 figs
- A handful of walnuts
- Half a bag of arugula salad
- Balsamic vinegar syrup
- Season with salt and pepper
Method:
- Cook the Wagyu sirloin steak to medium, then cut into thin slices.
- Mix arugula, figs, goat cheese and walnuts in a bowl.
- Add sliced steak.
- Season with salt and pepper, then drizzle with balsamic vinegar syrup.
Wagyu beef fillet with blue cheese, walnuts and fig salad
Experience the essence of spring with tender Wagyu pillow hearts and strong cheese, nuts, fruit and drizzle.
You will need:
- 170g (6oz) fillet Wagyu steak
- A handful or 30 g of walnuts
- 100 g blue cheese – Stilton
- 4 x chopped figs
- A handful of watercress and rocket salad
- 2 x boiled beets, sliced
- Balsamic Drizzle Sauce
Method:
- Cook 170g (6oz) Wagyu steak to desired doneness.
- Toast a handful or about 30g of walnuts until they are lightly browned and fragrant.
- Crush or slice 100 g of blue cheese (Stilton) into the desired size.
- Cut 4 figs into pieces.
- Prepare a handful of watercress and arugula salad.
- Slice 2 boiled beets.
- Assemble the salad by placing the cooked steak, walnuts, blue cheese, figs, watercress, rocket salad and sliced beets on a plate.
- Drizzle with balsamic dressing to taste.
- Serve and enjoy!