Fennel Spinach And Beef Salad
|Trimmed beef tenderloin||1 Pound|
|Spinach leaves||1⁄2 Pound|
|Fresh soft cheese||1 1⁄2 Cup (24 tbs)|
|Chopped chives||2 1⁄2 Tablespoon|
|Extra virgin olive oil||1 Cup (16 tbs)|
|Juicy lemon||1 Large|
|Dijon mustard||2 Teaspoon|
|Finely chopped parsley||3 Tablespoon|
|Salt/White pepper||To Taste|
Place the beef in the freezer for 10-15 minutes to make it firm enough to slice wafer thin, or ask your butcher to do this for you.
Wash the spinach leaves and dry in a salad spinner.
Sieve the soft fresh cheese unless it is already very smooth and easy to spread; beat with a pinch of salt, plenty of freshly ground pepper, and the chives.
Spread a beef slice flat on the chopping board and spread 1 tbsp evenly over it, taking care not to tear the very thin meat; place another slice on top and roll up.
Repeat this until you have used up all the filling and slices, placing them on a freezer tray as you prepare them.
Put the beef rolls in the freezer for 10 minutes, to prepare for the next slicing.
Make the mustard dressing: mix the mustard, salt, and freshly ground pepper with the strained lemon juice and then beat in the olive oil a little at a time with a whisk (or use a blender).
Stir in the parsley.
Slice the fennel lengthwise into very thin slices; mix these with about half the dressing in a bowl.
Cut the beef rolls into slices about 1/2 in thick.
Toss the spinach leaves in a little of the dressing in a separate bowl to coat all the leaves.
Place the fennel slices in the center of a serving platter, surround them with the spinach leaves, and place the beef roll slices all around the spinach.
Sprinkle the beef roll slices with a little olive oil and freshly ground white pepper.