This salad is the perfect appetizer for a summer dinner party, or a lovely lunch served on its own. It is also easy to prepare ahead of time and has the added benefit of being categorized as gluten-free, wheat-free, Paleo, Banting, LCHF and just plain healthy.
Ingredients for 4 – 6 servings:
For the Marinated tomato salad:
300g cherry/roma tomatoes, halved
a bunch of italian parsley
9 tbsp extra virgin olive oil
juice of 2 limes or 1 lemon
7 anchovies marinated in oil
a fat clove of garlic (or 2), crushed/minced
Good quality salt and pepper
Blend the ingredients of the dressing with a stick blender and add the the chopped tomatoes.
The longer it sits, the better it gets. Aim for about an hour.
For the Carpaccio:
800g fillet, rubbed with lots of good quality salt, black pepper and olive oil.
160g Gruyere cheese, grated
200g marinated artichokes
60g rocket leaves
4 tbsp capers
Heat a griddle pan till sizzling hot (when you flick some cold water onto the pan, it should fizzle and evaporate immediately).
Sear the fillet on all sides till nicely browned. Remove from the pan and cool.
Using a VERY sharp nice, slice the meat as thinly as possible.
(At this point you can refrigerate for later use)
Lay the fillet slices on a platter with the edges overlapping. Season with good quality salt and pepper
Spoon over the tomatoes and dressing, sprinkle with artichokes and capers and a liberal squeeze of lemon juice.
Last but not least, scatter with grated parmesan and rocket leaves.