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Categories:
white beans clove garlic lemon juice olive oil shallot white wine vinegar sesame seeds vegetable oil baby arugula beef head radicchio
Viewed: 43 - Published at: 8 years agoIngredients
- 1 (13.5 oz) can white beans, drained
- 1 clove garlic, chopped
- 2 tbsp lemon juice
- 6 tbsp olive oil
- 1 None shallot, finely diced
- 2 tbsp white wine vinegar
- 1 tbsp sesame seeds, toasted
- 1/2 cup vegetable oil
- 1.5 oz baby arugula
- 4 thin slices roast beef, halved lengthwise
- 1/2 head radicchio, shredded
Method
- Puree beans with garlic, lemon juice, 4 tbsp olive oil and 3 tbsp water. Season. Set aside.
- For the dressing, whisk together shallot, 3 tbsp water, white wine vinegar and remaining olive oil. Add sesame seeds. Season. Set aside.
- Heat vegetable oil in a small saucepan. Working in 2-3 batches, fry arugula until crispy. Drain on paper towels.
- Thread roast beef strips onto toothpicks. Set aside.
- Divide radicchio between 4 serving glasses. Drizzle with 1/2 the dressing. Add bean puree and top with crispy arugula. Drizzle remaining dressing over top. Garnish with beef skewers.
