Beef carpaccio salad with lemon-mandarin-kosho dressing

Beef carpaccio salad with lemon-mandarin-kosho dressing

Mowie Kay

A beef carpaccio will usually have a dressing similar to a thin mayonnaise. This follows that tradition, but adds the kosho, which really helps to ramp up the savoury qualities of the dish. If you don’t have any kosho made up, you can add some very finely chopped preserved citrus and fresh chilli to the dressing instead.


Quantity Ingredient
500 g piece beef fillet
a handful shiso leaves, (optional)
a handful lamb’s lettuce leaves
a handful watercress or landcress leaves
a few radishes, finely chopped
a few black sesame seeds
1 orange, segmented and diced

For the carpaccio dressing

Quantity Ingredient
2 egg yolks
1-2 teaspoon Lemon-mandarin-kosho, to taste
2 tablespoons mandarin or orange juice
1 tablespoon lemon juice
A pinch sugar
75-100ml olive oil
sea salt
freshly ground black pepper

For the salad dressing

Quantity Ingredient
1/2 teaspoon sesame oil
1 red chilli, finely chopped
1 tablespoon p mandarin or orange juice
1 teaspoon white wine vinegar
1/2 teaspoon runny honey


  1. First prepare the beef for slicing. Wrap it tightly in plastic wrap and put in the freezer for at least 30 minutes, preferably a little longer (up to an hour), to firm it up.
  2. Meanwhile, make the dressings. For the carpaccio dressing, put the egg yolks, kosho and juices in a bowl and whisk together with the sugar. Gradually drizzle in the oil, initially a few drops at a time, until you have a fairly thin emulsion. You may not need to use all the oil. Taste for seasoning and add salt, pepper or more sugar if you think it needs it. Set aside.
  3. Whisk together the salad dressing ingredients and season with salt and pepper. Set to one side.
  4. Prepare the beef. Remove the plastic wrap, then using your sharpest knife, slice as thinly as you can. Arrange over 4 serving plates and drizzle with the carpaccio dressing, making sure you reserve some of it.
  5. Put all the salad leaves in a bowl and drizzle over the salad dressing. Mix then put a small pile of leaves on top of the carpaccio, then add the radish and orange. Sprinkle with sesame seeds.

How to Cut

  • Unless I specify that the skin should be left on, all the recipes in this book require you to prepare citrus so that the skin and at the very least the outer membrane is cut away. The way to do this is to top and tail the citrus and sit it firmly on your chopping board. Then cut from top to bottom, following the contour of the fruit, making sure you are cutting away the pith and outer membrane as you go. When you have cut all the way around, trim off any other bits of white pith you can see. You can then slice or dice the fruit as it is, flicking out pips as you go. For membrane-less segments, take the fruit in one hand and cut along one side of each segment – you can then either cut down the other side to release the segment or you can carefully scrape the flesh in one movement from the centre to the edge – this will ensure you remove every bit of flesh from that side. You should always do this over a bowl to catch any juice, and I always squeeze out the discarded peel and membranes too.
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