Dandelion Salad with Beef Carpaccio
Adapted from Antonio Carluccio Goes Wild (Headline Book Publishing 2001)
In honor of the year’s first dandelions, I bought the best beef tenderloin I could find and made Carpaccio. I cut the tenderloin into thin slices, pounded it even thinner, seasoned it, drizzled it with the tiniest bit of white truffle oil, and topped it with fresh dandelion salad dressed with lemon and olive oil. Thin slices of Parmigiano Reggiano cheese crowned the salad. It was glorious.
4 cups cleaned dandelion greens
1/2 pound beef tenderloin
1/4 cup lemon juice
1/4 cup olive oil
Freshly ground black pepper
Chunk of Parmigiano Reggiano cheese
White truffle oil (optional)
Wash dandelions very carefully. Discard any tough or damaged leaves, stems, roots, and tiny flower buds often found in the very center of even young dandelions. Dry dandelions well.
Trim any fat or silverskin from meat. Slice tenderloin into very thin slices (this is easier to do if you put beef in freezer for a short time before trying to slice it). Pound meat between slices of plastic wrap with meat pounder until it’s very thin. Lay meat out on two plates. Lightly season with salt and freshly ground black pepper. Drizzle with a very small amount of white truffle oil (be careful, truffle oil is potent; too much will ruin the dish).
Slowly whisk olive oil into lemon juice. Season to taste with salt and freshly ground black pepper. Toss cleaned dandelion greens with dressing. Pile greens on top of pounded slices of tenderloin.Shave off thin slices of Parmigiano Reggiano cheese; this is easiest to do with a vegetable peeler. Top greens with cheese. Serve with slices of crusty bread.