Best Roasted Squash And Beef Carpaccio Salad Recipes

SUMMER SQUASH CARPACCIO

Steps:

• Thinly slice 1 each yellow squash and zucchini lengthwise (a mandoline works best); arrange a few slices on a platter in a single layer. Sprinkle with minced shallots and chopped mixed herbs (such as parsley, dill and tarragon), drizzle with lemon juice and olive oil and season with salt and pepper. Repeat to make about 5 layers. Top with shaved pecorino; let marinate about 20 minutes.

ROAST BEEF CARPACCIO WITH GORGONZOLA POTATO SALAD

Steps:

• Put the potatoes in a medium pot of cold salted water. Bring to a boil over medium heat and cook until fork-tender, about 15 minutes. Drain and rinse under cold water; transfer to a large bowl.
• Pulse 1/2 cup gorgonzola, the parmesan, yogurt, garlic and 1/4 cup water in a blender or mini food processor until smooth; season with salt and pepper. Add half of the dressing to the potatoes along with the salad blend, Peppadews and parsley; toss.
• Arrange the roast beef on four plates. Serve the salad on the side, topped with the remaining dressing and 1/2 cup gorgonzola.

SUMMER SQUASH CARPACCIO

Steps:

• Thinly slice 1 yellow squash and 1 zucchini lengthwise (a mandoline works best); arrange a few slices on a plate in a single layer. Sprinkle with minced shallots and chopped mixed herbs, drizzle with lemon juice and olive oil, and season with salt and pepper. Repeat to make about 5 layers. Top with grated pecorino; let marinate for 20 minutes.

SEARED CARPACCIO OF BEEF WITH ROASTED BABY BEETS, CREAMED HORSERADISH, WATERCRESS AND PARMESAN

Steps:

• Preheat the oven to 450 degrees F (230 degrees C/gas 8).
• Wash and scrub the beets, trim the ends, and toss into a large piece of foil with a little oil, balsamic vinegar, and seasoning. Wrap and roast until tender. Cooking time depends on size.
• Mix the rosemary salt and pepper on a board. Roll and press the fillet of beef over this, making sure all sticks to the meat. In a very hot, ridged pan, or on a barbecue, sear the meat until brown and slightly crisp on all sides, around 5 minutes. Remove from the pan. Allow it to rest for 5 minutes, then slice it all up as thinly as you can. Lay the slices on a large plate.
• After preparing the beef, sprinkle the roasted beetroots randomly (whole, halved or quartered, depending on size) over the sliced meat. Now mix the horseradish and creme fraiche together. It has to be seasoned well, usually needing a little white wine vinegar or lemon juice. Dribble this over the beetroots. Dress some watercress with olive oil and lemon juice. Then scatter this, along with some small slivers of shaved Parmesan, all over the plate and get ready to tuck in!

SEARED ENCRUSTED CARPACCIO OF BEEF

Steps:

• Pound the coriander seeds in a pestle and mortar, then mix the chopped rosemary, salt, pepper and oregano and sprinkle on a board or work surface. Roll and press the fillet of beef over this, making sure the meat is completely covered with the coating. In a very hot, ridged pan, or on a barbecue, sear off the meat for around 5 minutes until brown and slightly crisp on all sides. Remove from the pan. Allow it to rest for 5 minutes before slicing as thinly as possible and lay the sliced beef on a large plate. Gather the ginger slices and slice finely across into little delicate matchsticks. Flick these randomly over the beef with the chiles, radishes and coriander. Drizzle with a very small amount of sesame oil, some soy sauce and freshly squeezed lime juice.;