Wednesday, January 4, 2012

crisp beef & balsamic salad with ricotta

crisp beef & balsamic salad with ricotta

serves 2

When a recipe calls for dusting meat in flour before cooking, I usually give it a miss but for some reason tried it out on this salad and was so impressed with the lovely crunchy texture that it gave the meat. Worth the effort. If you need it to be gluten free, rice or potato  or even corn (maize) flour should all work.
If you can’ t get your hands on radicchio don’ t worry. Just substitute in you favourite lettuce or even mixed leaves.

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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