Fennel Spinach And Beef Salad Recipe
Fennel Spinach And Beef Salad taste good. Fennel Spinach And Beef Salad tastes better with olive oil. Fennel Spinach And Beef Salad is an easy to make recipe.
Ingredients
| Beef tenderloin | 1 Pound, trimmed | |
| Spinach leaves | 1/2 Pound | |
| Fennel bulbs | 2 | |
| 1 1/2 cups fresh soft cheese | ||
| Chives | 2 1/2 Tablespoon, chopped | |
| Extra virgin olive oil | 1 Cup (16 tbs) (For the mustard flavored citronette dressing:) | |
| Juice of 1 large, juicy lemon | ||
| Dijon Mustard | 2 Teaspoon (For the mustard flavored citronette dressing:) | |
| Parsley | 3 Tablespoon, finely chopped (For the mustard flavored citronette dressing:) | |
| Salt and white pepper | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Place the beef in the freezer for 10-15 minutes to make it firm enough to slice wafer thin, or ask your butcher to do this for you.
Wash the spinach leaves and dry in a salad spinner.
Sieve the soft fresh cheese unless it is already very smooth and easy to spread; beat with a pinch of salt, plenty of freshly ground pepper, and the chives.
Spread a beef slice flat on the chopping board and spread 1 tbsp evenly over it, taking care not to tear the very thin meat; place another slice on top and roll up.
Repeat this until you have used up all the filling and slices, placing them on a freezer tray as you prepare them.
Put the beef rolls in the freezer for 10 minutes, to prepare for the next slicing.
Make the mustard dressing: mix the mustard, salt, and freshly ground pepper with the strained lemon juice and then beat in the olive oil a little at a time with a whisk (or use a blender).
Stir in the parsley.
Slice the fennel lengthwise into very thin slices; mix these with about half the dressing in a bowl.
Cut the beef rolls into slices about 1/2 in thick.
Toss the spinach leaves in a little of the dressing in a separate bowl to coat all the leaves.
Place the fennel slices in the center of a serving platter, surround them with the spinach leaves, and place the beef roll slices all around the spinach.
Sprinkle the beef roll slices with a little olive oil and freshly ground white pepper.
Wash the spinach leaves and dry in a salad spinner.
Sieve the soft fresh cheese unless it is already very smooth and easy to spread; beat with a pinch of salt, plenty of freshly ground pepper, and the chives.
Spread a beef slice flat on the chopping board and spread 1 tbsp evenly over it, taking care not to tear the very thin meat; place another slice on top and roll up.
Repeat this until you have used up all the filling and slices, placing them on a freezer tray as you prepare them.
Put the beef rolls in the freezer for 10 minutes, to prepare for the next slicing.
Make the mustard dressing: mix the mustard, salt, and freshly ground pepper with the strained lemon juice and then beat in the olive oil a little at a time with a whisk (or use a blender).
Stir in the parsley.
Slice the fennel lengthwise into very thin slices; mix these with about half the dressing in a bowl.
Cut the beef rolls into slices about 1/2 in thick.
Toss the spinach leaves in a little of the dressing in a separate bowl to coat all the leaves.
Place the fennel slices in the center of a serving platter, surround them with the spinach leaves, and place the beef roll slices all around the spinach.
Sprinkle the beef roll slices with a little olive oil and freshly ground white pepper.
Chef
