adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Beef carpaccio style salad
0 Likes
Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Impress guests with this fresh and easy carpaccio salad.
Ingredients:
  • 4 x 150g beef rump medallions
  • 1 clove garlic, crushed
  • Juice and zest of 1 lemon
  • 5.90 gm Dijon mustard
  • 500.00 ml baby rocket
  • 4 radishes, cut into matchsticks
  • 1 baby fennel, thinly sliced, fronds reserved
  • 200g heirloom tomatoes, diced
  • 82.50 ml small basil leaves
  • 62.50 ml pinenuts, toasted
  • 40.00 ml baby capers, rinsed
  • 40g parmesan, shaved
  • Lemon wedges, to serve
Instructions:
  • Preheat a char-grill pan or barbecue on medium high heat. Massage beef with 1 tbsp olive oil, season well, and grill for 4 to 5 minutes on each side until medium-rare. Rest on a plate, loosely covered with foil, for 10 minutes before thinly slicing.
  • Combine the remaining oil, garlic, lemon juice and zest, and mustard in a screwtop jar. Season to taste, then shake vigorously until well combined.
  • Mix rocket, radish, and fennel in a big bowl. Add a touch of dressing, season, and toss until everything is coated.
  • Arrange the beef slices on a plate or platter, slightly overlapping. Top with rocket salad in the center, then sprinkle with tomatoes, basil, pinenuts, capers, parmesan, and reserved fennel fronds. Season, drizzle with remaining dressing, and serve with lemon wedges if desired.

Similar Recipes