Bison Carpaccio with Microgreen Salad

Carpaccio is an Italian dish of thinly sliced raw meat, pounded thin. It is typically served as an appetizer.

INGREDIENTS:

• 1 lb Bison Sirloin
• Smoked Paprika
• Salt
• Pepper
• 1 Tbs Olive Oil

DIRECTIONS:

1. Mix equal parts of spice to create rub. Coat sirloin in rub and set aside.
2. In a medium pan, heat olive oil on high heat. Sear sirloin a maximum of 1 minute on each side.
3. Remove from pan and freeze for 1 hour.
4. Slice thinly and serve with Garlic Dijon Aioli.

GARILC AIOLI INGREDIENTS:

• 1 Egg
• 1 Tbs Dijon Mustard
• 1 Garlic Clove (Chopped Fine)
• 1 Cup Olive Oil
• 1 Tbs Lemon Juice
• 1 Tbs Vinegar
• Salt
• Pepper

GARLIC AIOLI DIRECTIONS:

1. In a large mixing bowl, whisk egg and mustard, adding garlic clove once mixed.
2. Slowly, whisk in half of the olive oil so not to emulsify and thicken the sauce.
3. Mix in the lemon juice, vinegar, salt and pepper (to taste) before adding the rest of the olive oil.
4. The mixture will thicken as you continue to blend it and should be slightly thinner than commercial mayonnaise.

MICOGREENS WITH SOULSHINE VINAIGRETTE INSTRUCTIONS:

• Microgreens
• 2 Tbs Citrus
• 1 Tbs Honey
• 2 Tbs Olive Oil

SOULSHINE VINAIGRETTE INSTRUCTIONS:

1. Mix ingredients in a small bowl.
2. Mix with microgreens.

This recipe for Bison Carpaccio with Microgreen Salad is by Robert “Bobby” Rygielski of Jimmy’s on the James for the Lynchburg Community Market, the third oldest continuously running market in the United States. The vinaigrette for this recipe is named for microgreens from SoulShine Farms.