Ralph Schelling GmbH
St. Andreas 7
6330 Cham, Switzerland
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Beef salad with lime and chilli

This week our Swiss chef shares a sizzling summer salad inspired by his travels in Thailand. This simple dish includes creating a zingy paste, which can be made in advance and used as the base of a curry or a salad dressing. All the ingredients below are pretty simple to source but some may struggle with the kaffir lime leaves – they’re optional but worth seeking out if you can find them. Enjoy.

  • Ingredients: Serves 4
  • 1 lime
  • 2 kaffir lime leaves
  • 40g coriander, with stalks
  • 1 garlic clove
  • ½ spicy red chilli
  • 1tsp cane sugar
  • 250g beef (fillet works well)
  • Coarse salt
  • Freshly ground black pepper
  • 2 tbsps coconut oil
  • 1 shallot
  • 1 bunch of spring onion
  • ½ cucumber
  • 1 head of lettuce
  • 1 tbsp fish sauce or soy sauce
  • ½ tsp roasted chilli flakes
  • 40g mint (or peppermint)
  • Method:
  • 1. Preheat the oven to 130C. Separate coriander leaves and stalks, setting the leaves aside. To a mortar, add the coriander stalks, finely chopped lime leaves, garlic clove, chilli, sugar and the juice and zest of the lime. Crush with a pestle to form a thick paste.
  • 2. Season the meat with salt and pepper and fry with some oil in a hot pan on both sides to brown, about five minutes each side. Then, set the pan aside and place the beef into the oven for 15 minutes.
  • 3. For the salad, finely chop the shallot, spring onion, cucumber and lettuce and mix in a bowl ready to serve.
  • 4. Mix the paste with the remaining oil in the pan, add the fish sauce (or soy) and the chilli flakes, and stir together.
  • 5. Remove the meat from the oven and allow it to rest for a few minutes before slicing thinly and combining with the salad and the sauce. Scatter with mint leaves and coriander then serve.


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