Strawberry carpaccio salad

A fabulously fresh and festive meal.
 
strawberry carpaccio salad

Recipe from: 5 December 2012
Preparation time: 10 min
Cooking time: 20 min
 
 

Ingredients

 
  • For salad:
  • 200
    g
    strawberries – finely sliced
  • 100
    g
    Black Forrest ham
  • curly lettuce
  • 10
    cherries – fresh
  • For goat's cheese crostinis:
  • 100
    g
    goats cheese – plain
  • 30
    g
    cranberries
  • 1
    Basil leave – big – chiffonade the basil leaf
  • Melba toasts or crostinis - 3 per person
  • Pink peppercorns
  • For balsamic glaze:
  • 125
    ml
    balsamic vinegar
  • 2
    Tbs
    honey – orange blossom
  • 1/2
    tsp
    rose syrup
  • 2
    Tbs
    water
  • 5
    pink peppercorns – crushed
  • pinch of salt
Servings: Change Serving
 
 

Method

 
For balsamic glaze, put all ingredients in little pot and boil for 8-10 mins over medium heat. Remove from stove and allow to cool.

For the goats cheese crostinis, mix the goats cheese, fresh cranberries and basil together. Smear the goat and cranberry spread over each of the little toasts. Carefully place 2-3 pink peppercorns onto each crostini.

To serve,  arrange the sliced strawberries on a plate. Drizzle with a bit of balsamic glaze. Place a few salad leaves over the top.
Add the goats cheese crostinis, ham, cherries and extra peppercorns.

Drizzle with more balsamic glaze before serving.

Reprinted with permission of Life is a Zoo Biscuit. To see more recipes, click here.


 

Read more on: recipe  |  pork  |  festive 2014
 

 
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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