Tagliata & Arugula Salad

Image by Murrindie Frew for ITP Publishing

It's a busy week ahead with the entire familia and close friends coming to town.. I'm so excited I could scream having all my loved ones around.. I've missed them tremendously and am really looking forward to some quality time,  long chats by the terrace, loads of delish food and of course the big day where we welcome our new addition to the family :)

Since most of my posts have been of a sweet nature lately, it's time for a nice savoury dish - some beautiful red meat! The Tagliata is perfect for lunch and dinner, so simple to make yet so flavoursome. Serve some parmesan and a nice glass of red Vino for a full Italiano experience! Delicious ;)

Serves 4 – 6

Prep & cook time: 15 minutes

• 8 beef tenderloin slices, thinly pounded
• 2 packs arugula
• 2 packs cherry tomatoes, cut in halves
• 1 tbsp balsamic vinegar
• 1 tbsp lemon juice
• 2 tbsp olive oil
• 1 tbsp honey
• pinch of salt

In a small bowl, whisk together balsamic, lemon juice, olive oil, honey and salt, then set aside until you assemble the plate.

Heat some olive oil in a pan on high heat. Season the meat with salt and pepper, then sear the tenderloins for a half a minute or so on each side for medium doneness (depending on thickness), but do cook the meat to your liking.

Place the tenderloins on a plate, add the arugula and tomatoes on top and finish by pouring the dressing over everything. Enjoy!


(As featured in Harper's Bazaar Arabia September 2011)