Topside Of Beef Salad With Radicchio & Hazelnuts | Swaledale

Ingredients

• 1.4 kg Topside of Beef
• 2 small heads of radicchio, quartered, roots removed and washed
• 1 handful of wild garlic leaves, washed and very roughly chopped
• 150g wild rocket, washed
• 2 tbsp capers
• 2 handfuls of hazelnuts, toasted and lightly crushed
• 1 banana shallot, very thinly sliced into rings and doused with Moscatel vinegar
• 200g Parmigiano-Reggiano PDO
• Dijon mustard
• Moscatel vinegar
• 9 tbsp extra virgin olive oil
• juice of half an unwaxed lemon