Ingredients
- 300g fillet of beef, trimmed and cut into wafer-thin slices (ask your butcher to do this)
- For the mustard balsamic dressing
- 1 tsp wholegrain Irish mustard
- ½ medium lemon, juice only
- 3 tbsp rapeseed oil (or extra virgin olive oil
- ½ tsp Irish honey
- Salt and freshly ground black pepper
- 50g watercress and rocket leaves, washed
- Pitted olives, to garnish
- Parmesan shavings, to garnish
- 1 tbsp balsamic vinegar
Method
To prepare the dressing, place the mustard, lemon juice, balsamic vinegar. rapeseed oil and honey in a jar. Add a little salt and freshly ground black pepper. Place a lid on tightly and shake very well. Check the dressing for seasoning, adjusting to taste.
To assemble, place watercress and rocket
leaves on serving plates. Arrange the carpaccio of beef on top. Drizzle some dressing over. Arrange the pitted olives and parmesan shavings on top. Serve immediately with extra dressing on the side.
