Luke Powell: Smoked Beef Tongue, Radicchio and Fig Salad Recipe

Smoked Beef Tongue, Radicchio and Fig Salad
Luke Powell

Ingredients

6 slices of Shaved smoked beef tongue – LP’s Quality Meats
1 whole radicchio – Owl Farm
2 bunches chives – Darling Mills Farm
1 bunches tarragon – Darling Mills Farm
1 bunch parsley – Darling Mills Farm
5 figs – Figlicious
200g Flat beans – Zavaglia’s Gourmet Produce
Merlot vinegar – ALTO Olives
Robust olive oil – ALTO Olives
Salt – Olsson’s Salt
Pepper – Spice Zen

Method

1. Boil a pot of water in the Smeg kettle
2. Put water into a pot and turn on the gas stove to a rolling boil and season water with plenty of salt.
3. Trim the ends off the beans and cut on an angle into bite size pieces.
4. Cook the beans in the boiling water for 3 mins and refresh in cold water, set aside.
5. Pull the leaves off the radicchio and tear the large leaves into thirds and leave the smaller leaves whole, wash in water to remove dirt, shake dry and set aside.
6. Prep the herbs, pick the parsley and tarragon into individual leaves, finely cut the chives, set aside.
7. Preheat a pan on the stove and lightly oil and quickly sear the tongue (this has been precooked so only needs a quick heat through)
8. Put all the ingredients into a large mixing bowl and tear the figs into quarters and place in bowl.
9. Season with a large pour of olive oil and a large pour of vinegar, season carefully with salt and pepper,
10. Using light fingers gently toss the ingredients together.
11. Taste a leaf to see if it needs more dressing and salt and pepper.
12. Once content with the seasoning, gently layer the salad into a large serving bowl and serve.

This recipe is presented in partnership with Smeg Australia.