It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Beef Carpaccio With Mushroom Salad And Sunchoke Aioli
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- #119885
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
Beef
1 1/2 pound beef, sliced very thin
fleur de sel for seasoning
1 ounce extra-virgin olive oil
Mushrooms
1 pound enoki mushrooms
1 pound chanterelles mushrooms
extra-virgin olive oil
salt to taste
thyme to taste
4 cloves garlic, chopped
1/2 cup red wine vinegar
2 cups frisee
Sunchokes
1 pound sunchokes (peeled into lemon water), sliced thin
3 tablespoons butter
Aioli
8 cloves garlic, peeled
1 tablespoon extra-virgin olive oil
1 egg yolk
1 dash lemon juice
1/2 cup small capers
directions
Season beef with fleur de sel and olive oil.
Saute enoki and chantrelles in extra-virgin olive oil with salt, thyme and garlic, drain. Marinate with red wine vinegar. Taste to see if it needs more acid.
Roast sunchokes in butter.
Confit 4 pieces sunchoke and garlic in extra-virgin olive oil on low heat. In food processor, add confit paste and roasted sunchokes, then puree. Add egg yolk and lemon juice to thin mixture. Set aside.
Fry capers at 350 degrees F.
Lay slices of beef on platter. Brush with extra-virgin olive oil and season with salt. Swipe aioli on platter. Toss marinated mushrooms with frisee and adjust seasoning. Place on top of carpaccio. Add dollop of aioli.
Garnish with fried capers.
added by
MommyChileFoodie
nutrition data
Nutritional data has not been calculated yet.
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