Servings: people
Carpaccio
Carpaccio is slices of beef tenderloin cut ultrathin. Here the meat is served with a delicious salad, which gives the raw meat a perfect counterbalance of freshness and acidity. The dish is quick to make and can be served as an appetizer or lunch dish.
Ingredients
- 250 gram Beef Inner Thigh buy a good piece of meat from the butcher
- 200 gram salad preferably several different types, e.g., arugula, romaine, and baby spinach leaves
- Olive Oil
- Lemon Juice
- Pesto green
- Salt
- Pepper
- Parmesan in flakes
- Pine Nuts toasted and lightly salted
Instructions
- Cut the beef into very thin slices, about 1 millimeter.
- Wash and dry the salad.
- Place it on 4 plates.
- Mix a dressing of olive oil, lemon juice, green pesto, salt, and pepper, and toss in the salad.
- Top each plate with the salad mixture and garnish with pine nuts and Parmesan flakes on top.