Rocket salad on Beef Carpaccio with pesto, hot pepper olive oil and Parmesan shavings - Jean Routhiau

Rocket salad on Beef Carpaccio with pesto, hot pepper olive oil and Parmesan shavings

Preparation : 45min

Ingredients

For 4

For the Carpaccio:

For the hot pepper olive oil:

  • 50cl extra virgin olive oil
  • 4 sprigs fresh thyme
  • 3 bay leaves
  • 2 sprigs fresh rosemary
  • 2 bird's eye chili peppers
  • 5g mixed peppercorns

For the pesto:

  • 50g fresh basil
  • 2 cloves garlic with germ removed
  • 25 g roasted pine-nuts
  • 50g Parmesan
  • 5 tablespoons extra virgin olive oil

Recipe

Preparing the hot pepper olive oil (the day before):

  • Wash the thyme, bay leaves and rosemary under a thin stream of cold water, dry well, roughly crush the peppercorns and hot peppers, and place all the ingredients in a glass bottle.
  • Pour on the olive oil, shake well and cork the bottle.
  • Leave to marinate for at least 12 hours.

Preparing the pesto:

  • Finely liquidise the oil, garlic and basil leaves.
  • Add the roasted pine nuts and Parmesan.

Preparing the Carpaccio:

  • Lay the carpaccio out on cold plates and leave to defrost for 10 minutes
  • Spread the Carpaccio slices with the pesto.
  • Dress the salad and place on the Carpaccio slices.
  • Sprinkle the plate with Parmesan shavings and a few dried tomatoes.

Serve immediately.

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