Beef Salad with Uchucuta Salsa

Here is the recipe for Beef Salad with Uchucuta Salsa a Peruvian dish.

INGREDIENTS:

For the uchucuta salsa ->

• 3og pack flat-leaf parsley


• 1 tablespoon chopped coriander leaves


• 1 tablespoon chopped mint leaves


• 1 teaspoon dried tarragon


• 1/2 red onion, finely diced


• 100g feta, drained


• 1 tablespoon olive oil


• 1 red chilli, seeds and membrane removed and minced


• 2 tablespoons crème fraîche


• salt & freshly ground black pepper

For the salad ->

• 15-20 red and orange baby plum tomatoes


• 1 large cucumber, peeled and sliced in to crescents


• 4 spring onions, sliced diagonally


• 1 medium carrot, cut into matchsticks


• 600g rare roast beef

To garnish ->

• 4 curly shredded spring onions


• 8-10 breakfast radishes, very finely sliced

METHODS:

• Trim the spring onion bulbs and cut the stems to 10cm lengths.


• Cut each section of green stem lengthwise, about 4 or 5 times, into very thin strips down to the beginning of the bulb, but not all the way.


• Fill a bowl with cold water, add some ice cubes and swirl around. Drop in the cut spring onions, cover the bowl and transfer to the fridge until the onions begin to curl, about 1 hour.


• Discard the stems from the parsley, chop the leaves and put into a large bowl. Add the coriander, mint, dried tarragon and diced red onion and give it a stir.


• Crumble in the feta, add the oil, chilli, crème fraîche, salt and pepper. Mix well to combine. Taste the uchucuta and adjust the seasoning if necessary.


• Arrange the salad vegetables on serving plates and top each plate with a pile of thinly sliced roast beef.


• Put 4-5 spoons of uchucuta around the outside of the plate.


• Drain the spring onions and add one to the top of each pile of beef then sprinkle the finely sliced radishes over the salad.

SHARE THIS