A refreshing and flavorful salad combining tender beef, crunchy walnuts, and vibrant vegetables.
Bring a saucepan of water to a boil and blanch the walnuts for 1 minute.
Blanching removes any bitterness from the walnuts.
Drain and rinse the walnuts, then toss them with sugar.
Ensure the walnuts are evenly coated for consistent sweetness.
Fry the walnuts in canola oil until golden and crispy.
Stir occasionally to prevent sticking and ensure even frying.
Grill the beef until medium-rare, then let it rest before slicing thinly.
Resting the beef allows the juices to redistribute, keeping it tender.
Whisk together soy sauce, lemon juice, cilantro, ginger, orange zest, and garlic to make the dressing.
Adjust the seasoning to taste for a balanced flavor.
Combine the beef, carrot, bell pepper, onion, watercress, mint, and spinach in a large bowl.
Toss gently to avoid bruising the greens.
Drizzle the dressing over the salad and toss to coat evenly.
Add the dressing gradually to avoid over-dressing.
Serve the salad on plates, topped with the candied walnuts.
Garnish with extra herbs for a fresh presentation.
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