Kudu carpaccio salad

Recipe from: 8/21/2003 12:00:00 AM

Ingredients 7
Servings 6
Time

Ingredients

  • DRESSING
  • 500
    ml
    balsamic vinegar
  • 150
    ml
    white sugar
  • SALAD
  • 500
    g
    smoked kudu fillet
  • mixed lettuce leaves, bean sprouts, cherry tomatoes and onion rings
  • Parmesan cheese
 

Method

 
Dressing
Slowly bring the vinegar and sugar to the boil and reduce to a third (the sauce will be fairly thick).
Make sure it doesn't burn.
Cool to room temperature.
Salad
Freeze the fillet and slice paper thin.
Assemble a salad of lettuce leaves, bean sprouts, cherry tomatoes and onion rings on each plate.
Surround with slices of the meat and garnish with Parmesan cheese shavings.
Drizzle with the dressing.
 

 

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