Carpaccio with avocado, parmesan, and pine nuts

Servings: 2 people

Carpaccio with avocado, parmesan, and pine nuts

Here's a suggestion for a super easy and delicious appetizer that doesn't require great culinary skills—or patience, but still tastes and looks fantastic; carpaccio with avocado, roasted pine nuts, parmesan, and vinaigrette.

Author: Henriette Kristiansen

Course: Starter

Cuisine: Italian

Keyword: Avocado, Beef Inner Thigh, cheese, Food For Guests, Italy, Party, Starter, tapas

Cook Time: 10

Metric - US Customary

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.