Roast beef carpaccio with gorgonzola potato salad

Votes: 5

Time: 25 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 344, total fat 15 G., saturated fats 9 G., proteins 27 G., carbohydrates 25 G., fiber 5 G., cholesterol 80 mg, sodium 970 mg, sugar 0 G.

If you're hesitant to make carpaccio with raw beef, thinly sliced rare roast beef is a great option. Arrange the slices on a plate and serve with a salad of boiled potatoes mixed with lettuce, pickled peppers, and a yogurt dressing with Parmesan and Gorgonzola. To prevent the potatoes from becoming mushy and to ensure the salad looks presentable, rinse the boiled potatoes immediately with cold water. Serve with an additional sprinkle of Gorgonzola. This dish is full of exquisite flavors and perfect for a festive meal.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

340 g thin slices of rare roast beef
450 g fingerling potatoes, cut in half lengthwise
1 cup crumbled Gorgonzola Dolce (100 g)
3 tbsp. l. grated parmesan
2 tbsp. Greek yogurt, 2% fat
1 clove of garlic
250 gr. lettuce mixture (8 tbsp.)
1/4 cup canned peppadew peppers, drained and coarsely chopped
2 tbsp coarsely chopped fresh parsley

Ingredient Substitution Suggestions

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Recipes with similar ingredients: beef, peppadew pepper, mesclun salad mix, Parmesan cheese, Gorgonzola cheese

Cooking the dish according to the recipe:

Place the potatoes in a medium saucepan filled with cold, salted water. Bring to a boil over medium heat and cook until tender when pierced with a fork, about 15 minutes. Drain and rinse the potatoes under cold water; transfer to a large bowl.
In a blender or food processor, pulse 1/2 cup Gorgonzola, Parmesan, yogurt, garlic, and 1/4 cup water until smooth; season with salt and pepper to taste. Add half the dressing to the potatoes along with the salad greens, pickled peppers, and parsley; toss to combine.