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Salt Beef Buns with Radicchio Slaw, Blue Vinny Sauce and Skinny Skin on Fries


4 Alabama Grillhouse Bun, split in half
24 Wafer thin slices of salt beef
1 bunch Watercress, washed and picked
8 Gherkins, sliced thinly

For the radicchio and radish salad:
2 Red chicory heads, or small bunch red radicchio, washed and shredded finely
1 bunch Radishes, sliced finely
1 Small red onion, sliced finely
2tsp Dijon mustard
1tbsp White wine vinegar
3tbsp Extra virgin olive oil
2tbsp Chopped chives

For the Blue Vinny Sauce:
4tbsp Good quality mayo
4tbsp Crème fraiche
150g Blue Vinny cheese, crumbled


Note: we get our cured salt beef from our local butcher. The trick is not to roll it. Roast it slow for approximately 5 hours at 130ºC and cover half way through cooking with foil.

Slice the salt beef into wafer thin slices, you will need at least 8 thin slices per burger. Arrange the salt beef, watercress and gherkins in the buns.

Toss the chicory/radicchio, radish and red onion together. Whisk the mustard, vinegar, oil and chives together and season to taste. Drizzle over and toss together well. Spoon into a serving dish.

To make the Blue Vinny sauce, simply place all the ingredients together in a small pan and gently heat until cheese has melted. Season to taste.

Serve the Salt Beef stack with the slaw, warm Blue Vinny sauce and skinny skin on fries. Extra gherkins and slices of salt beef.

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