Salad of Beer-Battered Oysters, Greek Cress, Shiitake Mushrooms and Crispy Leeks on Raw Beef

Name: Salad of Beer-Battered Oysters, Greek Cress, Shiitake Mushrooms and Crispy Leeks on Raw Beef
Ingredients: 120 g flour; ½ teaspoon salt; 4 tablespoons rice vinegar, lemon juice or cider vinegar; salt; 250 ml beer; 1½ teaspoons sugar; 1½ teaspoon baking powder; 1 fat finger of peeled ginger; handful of Greek cress; vegetable oil for frying at a depth of at least 3 cm; 12 large oysters; 10 cm cut from the middle of a fat leek; 500 g beef fillet, trimmed of any sinew and fat; ½ teaspoon sesame oil; 3 tablespoons olive oil; 16 shiitake mushrooms, stems removed and caps sliced

With Ginger Dressing

Preparation info

Difficulty
Medium

Appears in

Salads

By Peter Gordon

Published 2005

About

This salad is totally delicious – Lewis, the editor of this book, and I scoffed it down after it was photographed and it makes an elegant meal. If you’re no fan of oysters, you could make it from prawns or scallops, and if you’re no fan of raw beef then you could make it from roast beef. However, it will not be quite as satisfactory and quite so fantastic. The oysters I used were huge – so three each were just enough. If you’re a big fan of them, like my father, Bruce, then you may need to

Ingredients

Method