The Washington Post

Beef Carpaccio Salad With Citrus-Chile Dressing

Beef Carpaccio Salad With Citrus-Chile Dressing 2.000

Jennifer Chase for The Washington Post

Dinner in Minutes Jul 17, 2017

Splurge on the freshest, best-quality meat you can find here and you won't be sorry.

The recipe calls for a raw egg yolk; if you have concerns about a risk of salmonella, use a pasteurized egg.

Serve with a baguette.

Make Ahead: Any leftovers may be underwhelming, as the carpaccio's dressing will adversely affect the texture of the meat after several hours.


Servings:
2

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 2 servings

Ingredients
  • For the carpaccio and its dressing
  • One 8-ounce piece beef tenderloin
  • 1/4 jarred preserved lemon
  • 1 large egg yolk (see headnote)
  • 2 tablespoons fresh orange or red grapefruit juice
  • Pinch sugar
  • Sea salt
  • Freshly ground black pepper
  • 3 or 4 tablespoons extra-virgin olive oil
  • For the salad and its dressing
  • 2 or 3 radishes
  • 1 large navel orange
  • 1/2 small red chile pepper
  • 1 teaspoon white wine vinegar
  • 1/2 teaspoon honey
  • 1 teaspoon toasted sesame oil
  • 2 handfuls mache or baby arugula leaves (may substitute frisee, also called curly endive)
  • Black or roasted white sesame seeds, for garnish

Directions

For the carpaccio and its dressing: Wrap the meat tightly in plastic wrap; place it in the coldest part of the freezer (to firm up) for 20 minutes.

Meanwhile, rinse the preserved lemon and mince it, transferring it to a small jar as you work. Add the egg yolk, juice, sugar and a small pinch each of salt and pepper. Add the extra-virgin olive oil (to taste) and seal the jar. Shake to form a blended dressing.

While the meat is chilling, prep the salad and its dressing: Trim the radishes (to taste) and cut first into thin rounds, and then into small matchsticks. Transfer to a mixing bowl.

Cut off the top and bottom of the orange, then cut down the sides to remove all peel and pith. Holding the orange in your hand, use a serrated knife to cut between the membranes, releasing orange segments into the same bowl. Squeeze a tablespoon of orange juice into the bowl as well.

Seed the chile pepper half, then mince it and add to the bowl, along with the vinegar, honey and toasted sesame oil. Whisk lightly to incorporate.

Unwrap the well-chilled beef. Lay a piece of plastic wrap that’s slightly bigger than your serving platter on a work surface.

Use a very sharp knife to cut the meat as thinly as possible, arranging the slices on the plastic wrap (they can overlap). Top the slices with another piece of plastic wrap, then pound the beef even thinner.

Remove the top plastic wrap; in a quick motion, invert the pounded mass of beef carpaccio onto the platter, then remove its remaining plastic wrap. Drizzle with its dressing (in the jar; shake again before pouring, as needed).

Add the arugula leaves to the mixing bowl and toss gently to coat, then distribute the dressed salad on top of the carpaccio. Sprinkle with the sesame seeds; serve right away, eating straight from the platter.


Recipe Source

Adapted from “Citrus: 150 Recipes Celebrating the Sweet and Sour,” by Catherine Phipps (Quadrille, 2017).

Tested by Bonnie S. Benwick.

Email questions to the Food Section.

Email questions to the Food Section at food@washpost.com.

Nutritional Facts

Calories per serving: 440


% Daily Values*

Total Fat: 34g 52%

Saturated Fat: 7g 35%

Cholesterol: 160mg 53%

Sodium: 220mg 9%

Total Carbohydrates: 10g 3%

Dietary Fiber: 1g 4%

Sugar: 8g

Protein: 27g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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