Beef, celery, mushroom and parmesan salad

  • serves 4
  • Easy

Beef up a salad with this quick high protein, low carbohydrate recipe. Serve with anchovy paste and pile on bitter radichio and for a distinctive flavour. Perfect for four as a starter or a main, otherwise save some for tomorrow's packed lunch.



  • chestnut mushrooms 200g, trimmed and thinly sliced
  • celery 1 heart, thinly sliced
  • red onion 1 small, finely diced
  • parmesan 60g,  
  • steak fillets 2 thick ones, about 400g in total
  • extra-virgin olive oil 5 tbsp
  • anchovy fillets 4, rinsed and drained
  • garlic 1 clove
  • lemon 1, juiced
  • radicchio or chicory 100g, chopped


  • Step 1

    Put the mushrooms in a bowl with the celery, onion and grated parmesan. Rub the steaks with a little olive oil and season well. Heat a non-stick pan until very hot and sear the steaks for 2 minutes on each side. Rest.

  • Step 2

    Meanwhile, using a mortar and pestle or a small food processor, pound or whizz the anchovy and garlic to a paste, add the lemon juice, remaining olive oil and some black pepper and mix. Pour most of the dressing over the mushroom salad, mix and pile onto the radicchio.

    Slice the beef thinly and arrange on top. Drizzle with dressing and sprinkle with parmesan shavings.

Nutritional Information

  • Kcals 352
  • Carbs 2.8g
  • Protein 352g
  • Fat 25g
  • Salt 0.79g
  • Saturates 7.4g
  • Fibre 1.8g