Grilled Beef Salad

With an Umeboshi paste and Nicoise olives vinaigrette on a bed of Basmati rice

MEAT: strips of roastbeef seasoned with thyme, salt and chili pepper flakes
SALAD: oak leaf, radicchio.
DRESSING: celery julienne, finely chopped nicoise olives, mixed with olive oil, lemon juice, umeboshi paste, mustard, salt & pepper.
CREATOR: Johanna Brücher

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