SALADS: This is a meal-in-one that is easy to prepare and goes down really well on a hot summer day.

WARM STEAK SALAD:

1 head romaine lettuce                                    

6 mushrooms, sliced

3 slices bacon, cut into small pieces                           

2 tbsp. coarsely ground black pepper

1 lb. beef tenderloin, cut into half-inch cubes            

2 tbsp. chopped parsley

3 tbsp. each sunflower seeds &. grated cheese

cooking oil

dressing:

    1 garlic clove, minced                                             

    2 shallots, minced

    ½ tsp. black pepper                                     

    2 tsp. salt

    1 tsp. each Dijon mustard & Worcestershire sauce

    6 tbsp. red wine vinegar                              

    ¾ cup olive oil (or sunflower oil)

Combine dressing ingredients, except olive oil, in a bowl, whisking well to mix. Continue whisking while adding oil gradually in a thin stream.  Allow dressing to stand at room temperature for 3 to 4 hours to develop flavour. Wash and dry lettuce, tear it into small pieces and place in a large salad bowl.

In a large non-stick frying pan over medium high heat, cook bacon and mushrooms together. Remove with a slotted spoon. Add a little oil to pan and heat until hot. Add beef  and cook to degree of doneness according to taste. Tenderloin may be served quite rare.  Add in salt to taste, return the mushroom mixture together with the pepper, parsley and sunflower seeds. Cook for 30 seconds more. Transfer beef mixture to the lettuce. Add dressing and toss well together. Garnish with grated cheese.  Serve immediately.