rachel hoile photography + styling

Salad of asparagus, braised radish & rib-eye with anchovy & mustard dressing- with Bob Andrew

Serves 2  as a meal or 4 as a starter

Cooking a radish may seem like an odd idea, used as we are to eating them cold and crisp. You can keep them raw if you prefer, but I’d recommend giving these a go. They are only lightly cooked so will retain a satisfying crunch, while at the same time soaking up some piquancy from the vinegar. They bleed their colour as they cook, turning the whole piece bright pink

Always, always rest a steak after cooking; at least 5 mins. It allows the fibres of the meat to relax, giving you a more tender steak. Spoon the resting juices over the salad at the very end, like a secondary dressing, so as not to waste any precious flavour.

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200g bunch of radishes, washed, trimmed and halved
2 tbsp cider vinegar
200g bunch of asparagus
2 spring onions, trimmed and very finely sliced
400g rib-eye steak
100g of interesting mixed salad leaves and herbs


2 salted anchovy fillets
1 small garlic clove
½ tbsp Dijon mustard
1 egg yolk
1 lemon
3 tbsp olive oil
3 tbsp sunflower oil


Put a cast iron griddle pan on to heat up. It will need at least 10 mins to get to temperature.

Meanwhile, heat 1 tbsp of oil in a saucepan. Fry the radishes with a pinch of salt for 2 mins. Add 2 tbsp cider vinegar and clamp the lid on tight. Cook on a medium heat for a further 3-4 mins. Remove the lid and let any excess liquid cook away. Put to one side to cool.

Griddle the asparagus for 3 mins or so, rolling occasionally to get marks on all sides. Remove from the pan. Oil and salt the spears, lightly. Put to one side to cool.

Season the steak generously with salt and pepper. Griddle until medium-rare in the middle, about 2-3 mins a side. Let it rest for at least 5 mins.

To make the dressing, grind the anchovy fillets and garlic into a paste in a pestle and mortar. Add the mustard, egg yolk and juice from half the lemon; work them all together until smooth. Mix the oils in with the pestle, a small trickle at a time, until you have a thick and emulsified dressing. Season to taste with salt, pepper and a little more lemon juice if needed. 

Carve the steak into generous slices, across the grain. Toss them with the radishes, asparagus, spring onions and salad leaves. Arrange everything artfully on to plates and spoon over some of the dressing. Spoon over the juices from the rested steak to finish.

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