Recipe for carpaccio with avocado, parmesan, and pine nuts
Are you starting to think about the New Year’s menu? Here’s a suggestion for a super easy and delicious appetizer that doesn’t require major culinary skills—or patience, but still tastes and looks fantastic: carpaccio with avocado, toasted pine nuts, Parmesan, and vinaigrette.
Carpaccio is marinated beef tenderloin cut into fine thin slices—a super delicate dish that tastes amazing when mixed with Parmesan and crispy toasted pine nuts. The vinaigrette is both sweet and slightly tangy, finishing the dish in the finest way. This dish can be ready in 10 minutes; the carpaccio is bought ready to use, the dressing just needs to be mixed, the pine nuts toasted, and everything finely plated.
An appetizer that also works wonderfully as a lunch or as part of a brunch table.
Carpaccio with avocado, parmesan, and pine nuts
Ingredients
- 50 gram salad e.g. salad mix
- 100 gram Carpaccio beef tenderloin
- 1 pcs. Avocado ripe
- 25 gram Parmesan freshly grated
- 25 gram Pine Nuts
- Salt and Pepper freshly ground
Vinaigrette
- 7 gram Honey
- 15 gram White Wine Vinegar
- 2.5 gram Lemon Juice
- 34 gram Olive Oil
- Salt and Pepper
Instructions
- Rinse and drain the salad. Arrange on 2 plates.
- Cut the carpaccio into smaller pieces and arrange on top of the salad.
- Cut the avocado into cubes and distribute on the 2 plates. Sprinkle with parmesan.
- Toast the pine nuts until golden on a dry pan and distribute on the plates. Grind a little salt and pepper over the plates.
- Mix all the ingredients for the dressing together, taste, and drizzle a little on the plates. Serve the rest in a small bowl on the side. Enjoy with a good bread.