Beef carpaccio style salad
INGRIDIENTS
- 150g beef rump medallions
- 2 tbsp olive oil
- 1 clove garlic, crushed
- Juice and zest of 1 lemon
- 1 tsp Dijon mustard
- 2 cups baby rocket
- 4 radishes, cut into matchsticks
- 1 baby fennel, thinly sliced, fronds reserved
- 200g heirloom tomatoes, diced
- 1/3 cup small basil leaves
- 1/4 cup pinenuts, toasted
- 2 tbsp baby capers, rinsed
- 40g parmesan, shaved
- Lemon wedges, to serve
METHOD
Step 1
Heat a char-grill pan or barbecue over medium high heat. Rub beef with 1 tbsp olive oil, season and cook for 4 to 5 minutes each side for medium-rare. Set aside on a plate loosely covered with foil to rest for 10 minutes. Thinly slice beef.
Step 2
In a screwtop jar, combine remaining oil, garlic, lemon juice and zest and mustard. Season and shake well to combine.
Step 3
In a large bowl, combine the rocket, radish and fennel. Drizzle with a little dressing, season and toss to coat.
Step 4
To serve, lay beef slices on a plate or platter, slightly overlapping. Place the rocket salad in the centre of the beef, then sprinkle beef with tomatoes, basil, pinenuts, capers, parmesan and reserved fennel fronds. Season and drizzle with remaining dressing and serve with lemon wedges, if desired.
20m prep | 20m cook | 4 servings
Super fresh and easy to put together, this carpaccio style salad will impress guests at your next dinner party.
