This lovely fresh salad is inspired by the great chef, Antonio Carluccio and uses our Dorset air-dried beef that won a 2 Star Wward at the 2020 Great Taste Awards.
Dorset Air-Dried Beef Salad
Category
Lunch/Starter
Servings
2
Prep Time
15 minutes
Cook Time
15 minutes
Author:
Capreolus Fine Foods
Ingredients
80g pack of Capreolus Dorset Air-Dried Beef
2 slices of bread, preferably sourdough
2 tbsp olive oil
4 tbsp extra virgin olive oil
2 tbsp white wine vinegar
Salt and freshly ground black pepper
One garlic clove, peeled and pierced with a knife
2 Little Gem lettuces – separate the leaves
Handful of Wild Rocket leaves
100g sweet radishes – thinly sliced
20 black olives
2 eggs (free-range), hardboiled and cut into quarters
2 tbsp freshly shaved Parmesan cheese (use a vegetable peeler)
Dressing
Salad
Directions
Remove the crusts from the bread and cut into triangles. Heat the olive oil in a frying pan and when the oil is hot (but not smoking) fry the bread until it is golden brown on both sides. Remove from the pan and drain on kitchen paper
Meanwhile make the dressing. Combine all the dressing ingredients and whisk together until it is a creamy consistency. Remove the garlic clove
Put the lettuce leaves, rocket, radishes, and olives in a large bowl. Pour over the dressing and mix well. Arrange the salad on a serving dish and then artistically add the eggs, toasted pieces of bread, and the Dorset Air-Dried Beef. Scatter with the shavings of Parmesan
Recipe Note
This salad work well with a glass of Chianti!