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Ingredients
| dandelion greens: 10 g |
| beef tenderloins: 0.5 lb |
| lemon juice: 1/4 cup |
| olive oil: 1/4 cup |
| Kosher salt: 1 tsp |
| black pepper: 1/2 tsp |
| hard parmesan cheese: 3 oz |
Antonio Carluccio's Dandelion Salad with Beef Carpaccio
User rating:
The combination of the bitter greens along with the beef and truffle oil make this a fantastic appetizer for even your most discerning guests.
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Prep Time
20 min -
Cook Time
0 min -
Servings
2 serving(s)
Tags
- Wash dandelions very carefully. Discard any tough or damaged leaves, stems, roots, and tiny flower buds often found in the very center of even young dandelions. Dry dandelions well.
- Trim any fat or silverskin from meat. Slice tenderloin into very thin slices. Pound meat between slices of plastic wrap with meat pounder until it’s very thin. Lay meat out on two plates. Lightly season with salt and freshly ground black pepper.
- Slowly whisk olive oil into lemon juice. Season to taste with salt and freshly ground black pepper. Toss cleaned dandelion greens with dressing. Pile greens on top of pounded slices of tenderloin.Shave off thin slices of Parmigiano Reggiano cheese. Top greens with cheese. Serve with slices of crusty bread.