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Beef carpaccio with fine celery

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Ingredients for 2 servings:

  • 160 g carpaccio (beef carpaccio), approx.
  • 2 stalks celery, thinly sliced
  • 2 tsp capers or caper apples
  • 4 tbsp Parmesan, shaved
  • 2 garlic cloves, thinly sliced
  • 1 lime(s), juice
  • Sea salt and pepper
  • olive oil
  • Balsamic cream, for decoration

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Total time approx. 1 hour

Arrange the beef slices wafer-thinly on a large, flat plate brushed with good olive oil. Season with salt and pepper. Place all the ingredients, except the Parmesan, on top of the beef and drizzle with lime juice and more olive oil. Finally, arrange the Parmesan shavings on top and garnish with a few drops of balsamic vinegar around the edge of the plate. Serve with fresh baguette or ciabatta. A wonderful dish for warm summer evenings.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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