Carpaccio of Wagyu Beef and Wasabi Salad with Radish

Ingredients

• 1 small sourdough loaf
• 4 tablespoons olive oil
• 4 small radishes
• 4 quail eggs
• 1 garlic clove, roasted
• 3 tablespoons quality mayonnaise
• ½ lemon, juice only
• 250g Wagyu scotch fillet, thinly sliced
• 1 x 100g packet We Wash n’ Toss Wasabi Salad leaves

Method

1. Preheat the oven to 180 degrees.
2. Slice the sourdough into 3-4mm thick slices. Place onto an oven tray, drizzle with olive oil, salt and pepper and bake for 6 minutes
   or until crisp.
3. Using a mandolin or knife, finely slice the radish and place into
   cold water.
4. For the quail eggs, plunge into boiling water for 90 seconds, drain, cool and carefully peel.
5. In a small bowl, crush the roasted garlic to a smooth paste, add mayonnaise, lemon juice and season to taste.
6. To serve, place the sliced beef flat onto each plate. Season with sea salt and cracked pepper.
7. Place a quail egg in the centre of the beef, garnish with Wasabi leaves, sliced radish and aioli. Drizzle with olive oil and enjoy with crisp sourdough.