Raw Beef Salad

Raw Beef Salad Recipe from Scotland with Parmesan Cheese and Lemon Juice

Region / culture: Scotland | Preparation time: 20 minutes | Cooking time: 0 minutes | Servings: 4

Introduction

Raw beef salad is a delicious and refreshing dish that is perfect for a light lunch or dinner. This dish features thinly sliced beef, fresh arugula, and shaved parmesan cheese, all drizzled with a tangy lemon vinaigrette. It is a simple yet elegant dish that is sure to impress your guests.

History

Raw beef salad, also known as beef carpaccio, originated in Italy in the 1950s. It was created by Giuseppe Cipriani, the owner of Harry's Bar in Venice. The dish was inspired by the paintings of Vittore Carpaccio, a Venetian painter known for his use of vibrant reds and whites. Cipriani wanted to create a dish that captured the colors of Carpaccio's paintings, so he came up with the idea of thinly sliced raw beef topped with a creamy sauce.

Ingredients

1 x 8 oz (227 g) pie parmesan cheese, at room temperature
1 lb (454 g) beef round steak or fillet mignon, partially frozen
fresh lemon juice
salt
Freshly-ground black pepper
2 bunches Augural, washed and trimmed (about 4 cups)
5 fl oz (148 ml) Extra virgin olive oil

How to prepare

Using a vegetable peeler, shave the parmesan into thin slices.
Using a slicing machine, electric knife, or very sharp knife, cut the beef into paper-thin slices.
Arrange the slices, slightly overlapping, on four chilled plates.
Sprinkle with lemon juice, a pinch of salt, and pepper to taste.
Arrange the arugula over the beef.
Drizzle each serving with 2 tbsp of olive oil and scatter the cheese over the top.
Serve immediately.

Variations

Add thinly sliced mushrooms or cherry tomatoes to the salad for extra flavor and texture.
Substitute the arugula with baby spinach or mixed greens for a different twist.

Cooking Tips & Tricks

Make sure to partially freeze the beef before slicing it. This will make it easier to cut the beef into thin slices.

- Use a sharp knife or a slicing machine to slice the beef as thinly as possible.

- Be sure to season the beef with salt, pepper, and lemon juice before serving to enhance the flavors of the dish.

- Serve the salad immediately after assembling it to prevent the arugula from wilting.

Serving Suggestions

Serve the raw beef salad as a starter or light main course.

- Pair it with a glass of red wine for a complete dining experience.

Cooking Techniques

Use a sharp knife or a slicing machine to slice the beef thinly.

- Drizzle the lemon juice and olive oil over the salad just before serving to keep it fresh and flavorful.

Ingredient Substitutions

Use pecorino or asiago cheese instead of parmesan.

- Substitute the beef with thinly sliced tuna or salmon for a seafood twist.

Make Ahead Tips

You can prepare the beef and cheese ahead of time and assemble the salad just before serving.

Presentation Ideas

Arrange the beef slices in a circular pattern on the plate for an elegant presentation. - Garnish the salad with fresh herbs or edible flowers for a pop of color.

Pairing Recommendations

Pair the raw beef salad with a crisp white wine or a light red wine for a perfect match.

Storage and Reheating Instructions

Store any leftover salad in an airtight container in the refrigerator for up to 1 day.

- Do not reheat the salad as the beef is meant to be served raw.

Nutrition Information

Calories per serving

350 per serving

Carbohydrates

2g per serving

Fats

- Total Fat: 25g per serving

- Saturated Fat: 7g per serving

Proteins

- Protein: 25g per serving

Vitamins and minerals

Vitamin A: 15% of the daily recommended value per serving

- Vitamin C: 10% of the daily recommended value per serving

- Calcium: 20% of the daily recommended value per serving

- Iron: 15% of the daily recommended value per serving

Alergens

Contains dairy (parmesan cheese)

Summary

This raw beef salad is a rich source of protein and calcium, making it a nutritious and satisfying meal option.

Summary

Raw beef salad is a simple yet elegant dish that is perfect for a light lunch or dinner. With its combination of thinly sliced beef, fresh arugula, and shaved parmesan cheese, this dish is sure to impress your guests. Serve it as a starter or light main course for a delicious and nutritious meal.

How did I get this recipe?

I can still remember the exact moment I stumbled upon this recipe for Raw Beef Salad. It was many years ago, when I was just a young girl living in a small village in the countryside. I had always been fascinated by cooking, and would spend hours watching my mother and grandmother in the kitchen, learning their tricks and techniques.

One day, I was walking through the village market when I came across a stall selling various cuts of meat. As I was browsing through the selection, I noticed a woman standing next to me, inspecting the cuts with a keen eye. She was a striking figure, with a weathered face and hands that showed years of hard work. I couldn't help but be drawn to her, and struck up a conversation.

We chatted for a while, and I soon discovered that she was a renowned chef in the area, known for her unique and delicious recipes. I was fascinated by her stories of traveling the world and learning different cooking styles, and I begged her to teach me some of her secrets.

She smiled and agreed, inviting me to her home the following day. When I arrived, she handed me an apron and set me to work, chopping vegetables and marinating meats. As we worked together, she shared her knowledge and expertise with me, teaching me the importance of fresh ingredients and bold flavors.

Towards the end of our cooking session, she pulled out a piece of raw beef and began slicing it into thin strips. I watched in awe as she mixed it with a tangy dressing and a medley of fresh herbs and spices. The aroma that wafted from the bowl was mouthwatering, and I couldn't wait to taste it.

As we sat down to eat, I took my first bite of the Raw Beef Salad. The flavors exploded in my mouth, each bite a perfect balance of savory, sweet, and tangy. It was unlike anything I had ever tasted before, and I knew that I had to learn how to make it for myself.

The chef saw the excitement in my eyes and smiled knowingly. She handed me a piece of paper with the recipe written out in her elegant handwriting, and told me to practice it until I had mastered every detail. I thanked her profusely and left her home with a renewed sense of passion for cooking.

Over the years, I have made the Raw Beef Salad countless times, each time tweaking the recipe and adding my own personal touch. I have shared it with friends and family, who have all fallen in love with its unique flavor profile.

As I stand in my kitchen now, preparing the Raw Beef Salad for a family gathering, I can't help but think back to that fateful day in the village market. That chance encounter with the mysterious chef changed the course of my life, igniting a fire within me that still burns to this day.

I am forever grateful for the lessons she taught me, not just about cooking, but about passion, dedication, and the power of a delicious meal to bring people together. And as I set the bowl of Raw Beef Salad on the table, I know that I am carrying on her legacy, passing on the recipe and the love that goes into creating it to the next generation.