Topside Of Beef Salad With Radicchio & Hazelnuts

Name: Topside Of Beef Salad With Radicchio & Hazelnuts
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

journal.swaledale.co.uk

A spring salad of rare roast topside with radicchio, hazelnuts and parmesan. A fresh, seasonal alternative to the classic Sunday roast.

View full recipe on journal.swaledale.co.uk

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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