Steak salad with wild rocket leaves, parmesan and croutons from village bread

Ingredients for a great salad

• 1 bag of Rocket salad "From the Vezyroglou Farm"
• 2 spring onions
• 100 gr. grated parmesan

For the steak

• 400 gr. calf shoulder or olive 
• 2 tbsp. olive oil
• Salt and pepper

For the croutons

• 4 slices of village bread
• Dijon mustard

For the sauce

• 1 lemon, its juice
• 3 tbsp. olive oil

• Wash and dry the salad leaves. Finely chop the onions.
• We prepare the beef. We will use a pan to cook the beef. Cut the meat into thin slices and pass them with olive oil. Let the pan heat well. Put the slices of meat in the pan without fat (except for the little oil we put). Let each slice cook for two - three minutes on each side (depending on the degree of cooking you want). When the meat is ready, take it out and let it come to room temperature. Add salt and pepper.
• When we are done with the meat we continue with the croutons. We pass the bread from the same pan that we baked the beef.
• We prepare the salad. In a large bowl put the rocket leaves, onions, parmesan, salt and pepper. Add the sauce and stir. Distribute on plates. Next to it we put the beef and the croutons with the dijon mustard.