Roast beef carpaccio

Name: Roast beef carpaccio
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 3 smaller tomatoes (about 60 g each); 100 g Spring onions; 150 g Frisée Salad; 3 TABLESPOONS Raspberry and red wine vinegar; 1 TABLESPOON Honey; 4 TABLESPOONS Rape seed oil; 7-10 Tbsp Salt; 7-10 Tbsp coarsely ground black pepper; 1/2 bunch Basil; 500 g Roast beef cold cuts; 7-10 Tbsp Zesten of 1 untreated orange

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

3 smaller tomatoes (about 60 g each)
100 g Spring onions
150 g Frisée Salad
3 TABLESPOONS Raspberry and red wine vinegar
1 TABLESPOON Honey
4 TABLESPOONS Rape seed oil
7-10 Tbsp Salt
7-10 Tbsp coarsely ground black pepper
1/2 bunch Basil
500 g Roast beef cold cuts
7-10 Tbsp Zesten of 1 untreated orange

Directions

1
Wash, clean and slice the tomatoes. Clean, wash and slice the spring onion into thin rings. Clean, wash and pluck the lettuce into smaller pieces. Mix vinegar and honey. Add oil and season with salt and pepper.
2
Wash basil, dab dry and remove the stems. Arrange frisée, basil, slices of roast beef and tomato slices on plates. Drizzle with the vinaigrette. Sprinkle with orange peel and spring onions. Serve with baguette