Crusty sourdough bread with veal tartare, Greek yoghurt and a mustard vinaigrette
A recipe by Benoit Dewitte
Sourdough bread
Ingredients:
- 4 thin slices of sourdough bread
- ½ garlic clove
- Olive oil
Method of preparation:
Drizzle the olive oil over the bread and rub in a bit of garlic.
Tartare
Ingredients:
- 50g hand-cut veal tartare per person
- 10g small pickled onions per person, chopped
- Olive oil
- Salt and pepper
Method of preparation:
Season the tartare and add the small onions.
Greek yoghurt
Ingredients:
- 30g Pur Natur Greek style yoghurt per person
- Mustard
- Olive oil
- ½ garlic clove, crushed
- Salt and pepper
Method of preparation:
Blend together and season to taste.
Mixed salad with a mustard vinaigrette
Ingredients:
- 2 tbsp mustard
- Salt and pepper
- Sugar
- 2 tbsp sherry vinegar
- 2 tbsp water
- 250g salad oil
- 20g olive oil
Method of preparation:
Mix the salad with the vinaigrette.
Photography: Heikki Verdurme
