A simple salad to impress your guests
This French inspired salad has only 2 toppings (raw beef and cheese) and a punchy balsamic-capers vinaigrette. This could also be served in individual verrines for an apéritif/ amuse-bouche.
Recipe
Serves: 2 | Time: 10 min if using carpaccio meat – 40 Min if slicing own steak
Ingredients
- 100g ribeye steak, choose a leaner cut if possible (3.5oz)
- Aged gouda
- 1 packet mâche (approx. 85g to 100g)
- 1 tbsp balsamic vinegar
- 2 tbsp olive oil
- 1/2 packed tbsp chopped capers
- 1 tsp finely diced shallots
- Salt
- Pepper
Method
- Wrap beef in cling film and freeze the beef 30min to ease the slicing later.
- Meanwhile make the vinaigrette. Mix balsamic vinegar, salt, olive oil, capers, shallots and pepper. Rest until the beef is ready to slice.
- With a sharp knife thinly slice the beef.
- Dice the cheese and wrap in beef slices.
- Assemble all ingredients: mâche, beef, cheese, vinaigrette.
Substitutions
I highlight here the core that makes the salad and suggest possible substitutions to try out new flavours and/or adapt the dish to your diet and tastebuds.
Core: The vinaigrette.
Substitutions: If you don’t eat raw beef you can use roasted beef or even discard the beef for a vegetarian option. For the cheese play with availability and preference. Personally I recommend a sharper cheese such as parmesan, aged gouda or mimolette.
| Recipe components | Possible substitutions* |
| Balsamic-caper vinaigrette | • Balsamic vinaigrette (my soy-balsamic vinaigrette would be a perfect pairing) |
| Ribeye steak | • Pre-cut beef carpaccio meat • Filet steak • Roast-beef • No Steak |
| Aged gouda | • Parmesan • Mimolette |
| Mâche | Any salad greens of your choosing |
Country
France
France
The Global Homecook 