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Tagliata salad with warm garlic and anchovy dressing

Australian Gourmet Traveller recipe for tagliata salad with warm garlic and anchovy dressing.

By Emma Knowles, Lisa Featherby & Alice Storey
  • Serves 4
  • 15 mins preparation
  • 10 mins cooking plus marinating, resting
Tagliata salad with warm garlic and anchovy dressing
Tagliata salad with warm garlic and anchovy dressing

The name tagliata comes from the Italian “tagliare”, meaning “to cut” and refers here to the slices of beef. The key to the success of this simple salad is prime-quality steak and a very hot pan to achieve a good crust on the meat while it remains tender and rare inside.

Ingredients

  • 4 garlic cloves
  • 1 tbsp rosemary
  • 2 tbsp olive oil
  • 4 beef sirloin (about 200gm each)
  • 2 radicchio heads, tough outer leaves discarded
  • 1 cup (loosely packed) rocket
  • ½ cup (loosely packed) flat-leaf parsley
  • 50 ml extra-virgin olive oil
  • 6 anchovy fillets, coarsely chopped
  • 30 ml aged balsamic vinegar
  • Juice of ½ lemon

Method

Main
  • 1
    Pound half the garlic, half the rosemary and 1 tsp sea salt in a mortar and pestle to a coarse paste. Stir in olive oil, season to taste and transfer to a container. Add beef, turn to coat well and marinate at room temperature for 30 minutes.
  • 2
    Coarsely tear radicchio leaves, halve the hearts and combine leaves and hearts in a large bowl with rocket and parsley. Set aside.
  • 3
    Heat a large frying pan over high heat. Drain beef from marinade and cook, turning once, until done to your liking (2-3 minutes each side for medium-rare). Transfer to a plate and rest for 5 minutes.
  • 4
    Reduce heat to medium. Thinly slice remaining garlic and add to pan with extra-virgin olive oil, anchovies and remaining rosemary. Cook, stirring occasionally, until fragrant (1-2 minutes), remove from heat, add vinegar and lemon juice and season to taste. Pour dressing over leaves, tossing to combine.
  • 5
    Thickly slice beef, add to leaves, toss to combine and serve.

Notes

This recipe is from the March 2013 issue of .

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  • Author: Emma Knowles, Lisa Featherby & Alice Storey