The New Orleans “Poor Boy” started life in the Italian Creole community, as a sandwich filled with leftover scraps. This salad, made with tender beef steak, is a variation on the sandwich.
Ingredients
4 sirloin or rump steaks, about 175g/6oz each
1 escarole lettuce
1 bunch watercress
4 tomatoes, quartered
4 large gherkins, sliced
4 spring onions, sliced
4 canned artichoke hearts, halved
175g/6oz button mushrooms, sliced
12 green olives
120ml/4fl oz French dressing
Salt and freshly ground black pepper
Details
Serves: 4
Method
1. Season the steaks with plenty of black pepper and cook on a hot barbecue, or under a hot grill, for 4-6 minutes, turning once, until medium-rare. Cover and leave the steaks to rest in a warm place.
2. Combine the salad leaves with all the ingredients except the steak, and toss with the French dressing.
3. Divide the salad between 4 plates. Slice each steak diagonally and arrange the slices over the salad. Season with salt and fresh black pepper and serve.