Uploaded July 2015 | Updated September 2026, 2 weeks ago

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Beautiful flower meadow on a plate! Novikov's Brent Eleigh mix frill salad with slow cooked Spanish beef rib couldn't be more summery.

INGREDIENTS:

50gr Brent Eleigh mix frill salad
300gr of Spanish beef rib
1lt veg oil
1kg duck fat
Rosemary
2 garlic cloves
Olive oil
White wine vinagar
Radish
Edible flowers


Mix the veg oil with the duck fat the rosemary and the crushed garlic. Once the mixture is hot, season the Spanish rib and add it. Simmer for about 3 hours. once is soft drain it, take the fat and bone off.

Season the salad with olive oil, a touch of white wine vinegar and salt.

Dispose the salad on a plate. add the shredded beef.

Garnish with sliced radish and some edible flowers.