Beef carpaccio salad | Jamie Oliver

make ever losing so much time and my

make ever losing so much time and my world

right so what I’m going to do now is I

right so what I’m going to do now is I make a beautiful green bean salad I’m

make a beautiful green bean salad I’m

make a beautiful green bean salad I’m using the French style beans but just

using the French style beans but just

using the French style beans but just look at these colors the green the

look at these colors the green the

look at these colors the green the yellow the black you can do it with a

yellow the black you can do it with a

yellow the black you can do it with a straight green ones if you want I’m

straight green ones if you want I’m

straight green ones if you want I’m gonna put them into a pot of really fast

gonna put them into a pot of really fast

gonna put them into a pot of really fast boiling water and you know if you’ve got

boiling water and you know if you’ve got

boiling water and you know if you’ve got a lid on there probably take about 4-5

a lid on there probably take about 4-5

a lid on there probably take about 4-5 minutes to cook until again they’re not

minutes to cook until again they’re not

minutes to cook until again they’re not squeaky but they’re nicely cooked

squeaky but they’re nicely cooked

squeaky but they’re nicely cooked I want to season that water nicely just

I want to season that water nicely just

I want to season that water nicely just like pasta really you know it’s going to

like pasta really you know it’s going to

like pasta really you know it’s going to start taking in some of that flavor so

start taking in some of that flavor so

start taking in some of that flavor so you don’t want it to be straight water

you don’t want it to be straight water

you don’t want it to be straight water fill it of beef here fill it in my view

fill it of beef here fill it in my view

fill it of beef here fill it in my view is the only cut to use with this capatch

is the only cut to use with this capatch

is the only cut to use with this capatch so what I want to do is just season the

so what I want to do is just season the

so what I want to do is just season the meat and the board with a little pepper

meat and the board with a little pepper

meat and the board with a little pepper only it some salt on and around the beef

only it some salt on and around the beef

only it some salt on and around the beef and then I got some thyme here and just

and then I got some thyme here and just

and then I got some thyme here and just roll it up like that some will fall off

roll it up like that some will fall off

roll it up like that some will fall off it’s not the end of the world now once

it’s not the end of the world now once

it’s not the end of the world now once you’ve done that all I need is a little

you’ve done that all I need is a little

you’ve done that all I need is a little bit of olive oil in a pan I want to just

bit of olive oil in a pan I want to just

bit of olive oil in a pan I want to just sort of sear this meat for 20 seconds

sort of sear this meat for 20 seconds

sort of sear this meat for 20 seconds it’s not about cooking the meat it’s

it’s not about cooking the meat it’s

it’s not about cooking the meat it’s about sort of encrusting that beautiful

about sort of encrusting that beautiful

about sort of encrusting that beautiful thyme and salt and pepper into the

thyme and salt and pepper into the

thyme and salt and pepper into the outside of that meat there’s enough and

outside of that meat there’s enough and

outside of that meat there’s enough and I’ll put that here I want to make a

I’ll put that here I want to make a

I’ll put that here I want to make a lovely sort of French style dressing so

lovely sort of French style dressing so

lovely sort of French style dressing so a good old sort of couple of teaspoons

a good old sort of couple of teaspoons

a good old sort of couple of teaspoons of mustard shalat and there’s no place

of mustard shalat and there’s no place

of mustard shalat and there’s no place for chunky bits or onion in this salad

for chunky bits or onion in this salad

for chunky bits or onion in this salad at all

at all

at all so about tablespoon worth of shallots

so about tablespoon worth of shallots

so about tablespoon worth of shallots for about four people about four

for about four people about four

for about four people about four tablespoons of extra virgin olive oil

tablespoons of extra virgin olive oil

tablespoons of extra virgin olive oil some nice vinegar about a tablespoon and

some nice vinegar about a tablespoon and

some nice vinegar about a tablespoon and a half all right pinch of salt pepper

a half all right pinch of salt pepper

a half all right pinch of salt pepper I want to herb it up a bit Parsley’s put

I want to herb it up a bit Parsley’s put

I want to herb it up a bit Parsley’s put it down good get that into your dressing

it down good get that into your dressing

it down good get that into your dressing give it a stir lovely good nice flavors

give it a stir lovely good nice flavors

give it a stir lovely good nice flavors now look at the lovely color absolutely

now look at the lovely color absolutely

now look at the lovely color absolutely delish with a little bit of excess water

delish with a little bit of excess water

delish with a little bit of excess water you can let them fall in the dressing

you can let them fall in the dressing

you can let them fall in the dressing let those cool down and then with this

let those cool down and then with this

let those cool down and then with this Cappuccio slice it

Cappuccio slice it

Cappuccio slice it kind of a spinachy– can without sort of

kind of a spinachy– can without sort of

kind of a spinachy– can without sort of wrecking the shape of it and I use the

wrecking the shape of it and I use the

wrecking the shape of it and I use the sort of the base of the knife like that

sort of the base of the knife like that

sort of the base of the knife like that use the back of the knife you see what

use the back of the knife you see what

use the back of the knife you see what I’m doing to rub it all right now all of

I’m doing to rub it all right now all of

I’m doing to rub it all right now all of a sudden it’s about the thickness of two

a sudden it’s about the thickness of two

a sudden it’s about the thickness of two beer Maps right and you know it’s kind

beer Maps right and you know it’s kind

beer Maps right and you know it’s kind of quite straggly and it’s just sort of

of quite straggly and it’s just sort of

of quite straggly and it’s just sort of holding onto itself and that is really

holding onto itself and that is really

holding onto itself and that is really cool like that get yourself a nice load

cool like that get yourself a nice load

cool like that get yourself a nice load of your beans just let them fall into

of your beans just let them fall into

of your beans just let them fall into sort of a natural pile get yourself a

sort of a natural pile get yourself a

sort of a natural pile get yourself a nice little bit of this beautiful

nice little bit of this beautiful

nice little bit of this beautiful dressing and put that around the beans

dressing and put that around the beans

dressing and put that around the beans because that is just absolutely top

because that is just absolutely top

because that is just absolutely top stuff and then it’s finished