Crisp Beef & Balsamic Salad with Ricotta
300g (10oz) piece steak, finely sliced into bite sized pieces
3 tablespoons plain flour
2 tablespoons aged balsamic vinegar
1 head radicchio or other lettuce, leaves torn
200g (7oz) ricotta
Place a large frying pan over a high heat. Season flour well and toss beef pieces until well coated.
Heat enough olive oil in the pan to just cover the base. When it starts to smoke, quickly fry the steak turning once or twice until deeply golden.
Drain on paper towel.
Mix balsamic with 2 tablespoons extra virgin oil and season. Toss lettuce leaves so they are well coated in the dressing.
To serve, smear the ricotta over two plates. Top with leaves and the beef.
300g (10oz) piece steak, finely sliced into bite sized pieces
3 tablespoons plain flour
2 tablespoons aged balsamic vinegar
1 head radicchio or other lettuce, leaves torn
200g (7oz) ricotta
Place a large frying pan over a high heat. Season flour well and toss beef pieces until well coated.
Heat enough olive oil in the pan to just cover the base. When it starts to smoke, quickly fry the steak turning once or twice until deeply golden.
Drain on paper towel.
Mix balsamic with 2 tablespoons extra virgin oil and season. Toss lettuce leaves so they are well coated in the dressing.
To serve, smear the ricotta over two plates. Top with leaves and the beef.
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