Buffalo Carpaccio with Wild Arugula Salad & Pink Peppercorn dressing
Recipe courtesy of Mii amo Cafe
Ingredients
2 cups wild arugula
1 cup heirloom tomatoes, diced
1 English cucumber, peeled and cut
½ cup blueberries
½ red onion, shaved
8 oz. buffalo tenderloin (frozen)
Dressing
1 tsp. pink peppercorms
¼ cup rice wine vinegar
1 tsp. dry mustard
1 clove garlic
1 shallot
2 cups thickened water
dash salt
dash pepper
Preparation
- Make dressing: Allow peppercorns to steep in vinegar for 1hour prior to making. Blend all Ingredients except thickened water until smooth. Slowly add water till emulsified. Season with salt & pepper.
- Slice frozen filet paper thin and arrange on chilled plate.
- Mix arugula, berries, cucumber, tomato and onion with a small amount of the dressing and place in the center of the carpaccio.
