John Myers
Carpaccio & Lamb’s Lettuce with Honey, Walnut and Pear Vinaigrette
The perfect carpaccio & lamb’s lettuce with honey, walnut and pear vinaigrette recipe with a picture and simple step-by-step instructions.
- 150 g Lamb’S lettuce
- 2 Pears
- 100 g Shelled walnuts
- 4 tbsp Balsamic vinegar
- 100 g Honey
- 100 g Butter
- 250 g Beef fillet
- 125 g Parmesan
- 2 Lemons
- 1 Cup Olive oil
- 2 Garlic cloves
- 1 pinch Black pepper
- 1 pinch Salt
- Wash the lamb’s lettuce and place on four plates. Peel, core, halve the pears and cut into strips lengthways. Melt the butter in a pan and fry the pears with the walnuts in them. Put on the plate with the lamb’s lettuce. Foam the balsamic vinegar in the pan and add enough honey until it has a creamy consistency. Spread the sauce on the plates and serve the salad warm.
- Place the piece of meat in the freezer for an hour to make it easier to cut. Then finely grate the Parmesan. After the hour, cut the meat into wafer-thin slices.
- Spread the meat slices flat on the plate. Now spread pieces of cheese on top. Mix the lemon juice with pepper, salt and crushed garlic. Stir in the olive oil and distribute this marinade evenly over the meat. Grind black pepper over the top to serve.
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