Mike's Double Up Salad

Spectacular salad for those who like to eat raw meat:

This salad has a basic base of ingredients and then you have the option of fruiting it up or meating it up. Although this may seem very similar to a famous Jamie recipe, the subtle difference is the amount of wine I drink whilst making it.

Ingredients – Serves 4:

The Base Ingredients
Bag of Rocket from Tescos (enough to cover each plate you are serving it on).
Red Chili
Buffalo Mozzarella - One ball
Olive Oil
One Half Lemon

Option One
Tin of Peaches (in juice not syrup)
4 slices of Parma Ham

Option Two
Joint of Beef (the perfect size is one you can fit your two hands around if you are making a circle with your thumbs and forefingers)
Pepper (Black and Red if you can get it)


Preparation:

Lay the rocket out on the base of a large silver-serving tray. Deseed the chilies and cut into very thin slivers. Sprinkle over the rocket.

Rip the mozzarella up into small bits and sprinkle them over the rocket as well.

Option One

Drain the tin of peaches, drink the juice, and spread the peaches over the salad. Cut long strips of Parma ham and delicately place over the salad as well. Drizzle over the olive oil and squeeze half a lemon on top.

Option Two

Take the beef joint and roll it in a tray of black and red pepper. Get a frying pan (ideally a griddle) very very hot and pour a thin layer of olive oil in. Place the joint in the pan and leave till the side is well done. Then turn until all the sides are well done. Take the pan of the heat and leave to rest for 5-10 minutes.

Cut the very rare beef into very thin slices and place over the salad. Drizzle over the olive oil and squeeze half a lemon on top.