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Warm beef salad with cashel blue cheese and asparagus

Summer is perfect for fresh salads, but that doesn't mean you're limited to cold salads! Clodagh McKenna is here to make a warm salad that is packed with taste and is a bit meatier than usual. This warm beef salad will have you feeling full and healthy (it is still a salad, after all). 




  • 4 beef rib-eye steaks (about 5 ounces each)
  • 2 tablespoons olive oil
  • Sea salt and freshly ground black pepper
  • 100 grams romaine lettuce
  • 1 1/2 cups crumbled Irish Cashel Blue or other blue cheese
  • 4 thick asparagus spears

For the dressing:

  • 4 tablespoons extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1/2 teaspoon Dijon mustard
  • 1 garlic clove, crushed


  1. Remove the steaks from the refrigerator an hour before cooking so that they come up to room temperature.
  2. Place a skillet over high heat and heat for at least one minute.
  3. Brush both sides of the steaks with the olive oil and season with salt and black pepper.
  4. Cook them in the hot pan for three minutes on each side and then let rest off the heat but still in the pan for three minutes. This will cook them medium–rare.
  5. Meanwhile, make the dressing: In a bowl, beat together the extra virgin olive oil, balsamic vinegar, Dijon mustard, and crushed garlic until a creamy dressing forms. 
  6. Shave the asparagus spears using a vegetable peeler into long strips.
  7. Then place the asparagus strips and the lettuce in a salad bowl and pour over the dressing.
  8. Toss well and divide the dressed salad greens among four plates
  9. Slice the steaks on the diagonal, against the grain, into slices about 12 millimeters thick or thinner.
  10. Arrange the sliced steaks on top of the salad.
  11. Sprinkle the crumbled blue cheese on top.

Taken from Clodagh’s Irish Kitchen by Clodagh McKenna. Published by Kyle Books, priced $29.95. Photography by Tara Fisher.