Herb and spice rubbed bison carpaccio and a beautiful bed of radish and arugula.
Directions for: Spiced Bison Carpaccio on Salad with Aioli
Ingredients
Dry Rub1 tsp chile powder
1 tsp cayenne pepper
1 Tbsp kosher salt
1 Tbsp fresh ground black pepper
2 Tbsp chopped thyme
Carpaccio12 oz bison strip loin, cleaned and trimmed
2 Tbsp olive oil
Horseradish Aiolicup mayonnaise
2 Tbsp prepared horseradish
1 Tbsp lemon juice
Salt and pepper to taste
Lemon Shallot Vinaigrette1 shallot, finely diced
1 lemon, juice and zest
1 tsp Dijon mustard
cup olive oil
Salt and freshly ground black pepper
Salad3 cup arugula, loosely packed
1 cup radishes, thinly sliced
1 yellow pepper, julienned
Garnish
3 oz pecorino Romano, shaved into long strips with a peeler.
2 Tbsp Aged Balsamic vinegar
Directions
Dry Rub Carpaccio1. Rub the bison strip loin, first with olive oil then pat on dry rub mixture. In a cast-iron pan, over high heat, sear the meat on all sides, about 1 minute per side. Place bison in freezer to rest and firm up for 1 hour. Thinly slice the seared bison and place directly onto the serving plate.
Horseradish Aioli1. In a small bowl, mix together aioli ingredients, season to taste.
Lemon Shallot Vinaigrette1. Whisk shallots, lemon juice, zest and mustard together. Gradually whisk in olive oil. Season with salt and pepper.
Salad1. In a bowl, toss vegetables together and drizzle with the lemon shallot vinaigrette.
2. Top with the dressed salad, pecorino Romano and drizzle with the aged balsamic vinegar.
See more: Game, Herbs, Main