Colorful Summer Salad with Rosemary Steaks

For the colorful summer salad with rosemary steaks, first flatten the steaks. Roughly chop the rosemary needles. Layer the steaks with 5 tablespoons of olive oil and rosemary in a bowl, cover and let sit for an hour.

Remove the stem from the tomatoes, cut each tomato into eight wedges. Unthread the celery and cut into 2 cm wide pieces, shred the leaves. Clean the spring onions, cut only the white and light green into 1/2 cm thick rings. Clean the radicchio, romaine lettuce and arugula, roughly pick them apart, rinse and spin dry.

Remove the crust from the bread, dice. Melt 40 g butter in a frying pan. Toast the bread cubes in it at low temperature until golden brown. Heat the garlic in the remaining butter, add the croutons and toss.

Heat a coated frying pan over high heat. Very briefly sear the steaks in batches with the oil and rosemary clinging to them, turn to the other side and remove. Cut diagonally into pieces, season with salt and pepper.

Heat the remaining rosemary with the oil and the remaining olive oil in the frying pan. Add the aceto balsamico with roasting juices. Stir through with a whisk to make sauce. Mix salads with half of the sauce. Arrange colorful summer salad with rosemary steaks with the remaining sauce, croutons and parmesan.

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