Barbecued Rib of Beef Salad

Name: Barbecued Rib of Beef Salad
Yield: Serves 6-8
Cuisine: French
Ingredients: 1 handful small watercress sprigs [about ½ bunch], washed and spin-dried; aged red-wine vinegar [such as Forum Cabernet vinegar], to taste; aged red-wine vinegar [such as Forum Cabernet vinegar], to taste; 4 dill-pickled cucumbers, cut into small pieces; 1 bunch radishes, trimmed and washed, cut into small wedges; ½ iceberg lettuce, washed and spin-dried, finely shredded; 6-8 pale inner cos lettuce leaves; 1 small head radicchio Treviso, washed and spin-dried, finely shredded; ¼ cup small salted capers, soaked in warm water, rinsed and dried well with paper towel; 100 ml vegetable oil; 2 x 1 kg ribs dry-aged beef; 4-6 pale inner stalks celery, cut into matchsticks, leaves roughly chopped, washed; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper; 6-8 eggs [1 per serve], at fridge temperature; ¼ cup small salted capers, soaked in warm water, rinsed and dried well with paper towel; 2 tablespoons freshly grated horseradish or prepared horseradish [such as Tracklements brand; some prepared brands are very wet and should be drained]; 20-25 ml aged red-wine vinegar [such as Forum Cabernet vinegar], to taste; 20-25 ml aged red-wine vinegar [such as Forum Cabernet vinegar], to taste; 2 tablespoons freshly grated horseradish or prepared horseradish [such as Tracklements brand; some prepared brands are very wet and should be drained]; 2 tablespoons freshly grated horseradish or prepared horseradish [such as Tracklements brand; some prepared brands are very wet and should be drained]; sea salt and freshly ground white or black pepper; sea salt and freshly ground white or black pepper; 100 ml grapeseed oil; 120 ml extra virgin olive oil; 1 bunch spring onions, white part only, trimmed; 4 dill-pickled cucumbers, cut into small pieces; ½ teaspoon hot English mustard; 3 egg yolks; 18-20 Love Bite, small truss or large cherry tomatoes

Preparation info

Serves
6-8

Difficulty
Medium

Appears in

Salades

By Damien Pignolet

Published 2010

About

My good friend Peter Wynne has a brilliant touch with beef, which he cooks in his giant Weber barbecue. I often bring Peter a rib of dry-aged ‘Stockyard’ or Wagyu beef from the wonderful new retail outlet Victor Churchill, established by Vic’s Premium Quality Meats in Woollahra’s Queen Street shopping village. Those familiar with the locale will know the shop by its former name Churchill’s. It has been a butcher’s shop since the doors first opened in 1876.

Ideally,

Ingredients

Oceania
Europe
Australian
Australia
France
Woollahra
Main course
Gluten-free
Mediterranean

Ingredients

Method