IngredientsFor the Mustard Vinaigrette Dressing
3 Tbsp extra virgin olive oil 1 Tbsp balsamic vinegar or lemon juice 1½ tsp Dijon mustard ¼ tsp finely chopped chillies or chives For the Carpaccio 160g springbok carpaccio 80g Boeren cheese, thinly sliced freshly ground black pepper ½ baby tomato, for garnish |
MethodFor the Mustard Vinaigrette Dressing
Whisk all the ingredients well so that the dressing emulsifies. For the Carpaccio Arrange the slices of carpaccio in a circle on a serving plate. Drizzle the dressing over the carpaccio, add the slices of cheese and set the tomato on top. Grate pepper liberally over the dish and serve. |
Variations
* Instead of springbok use beef, kudu or even ostrich carpaccio.
* Instead of the Boeren, use another strong cheese such as Gruyère or Huguenot.
* Instead of the Boeren, use another strong cheese such as Gruyère or Huguenot.
