Carpaccio with Green Salad
Ingredients
- Ingredients
- 600 grams Beef fillet (ready to cook)
- 2 Endive
- 6 Radish
- 3 stalks white Asparagus
- 1 handful Celery
- 3 Tbsps lemon juice
- 4 Tbsps olive oil
- freshly ground salt
- freshly ground peppers
Preparation steps
Rinse beef, pat dry, trim and wrap in a piece of plastic wrap. Twist the ends of the plastic wrap together like a candy. Repeat the wrapping procedure with a piece of aluminum foil and place beef in the freezer for 3 hours.
Rinse endive, trim, remove stalk and cut leaves into narrow strips. Rinse radishes, trim and cut into thin slices. Peel asparagus, remove woody ends and cut asparagus into thin, long strips using a peeler. Rinse celery leaves, spin dry and mix with radishes, asparagus and endive in a bowl.
Unwrap beef and cut into thin slices. Arrange beef slices on plates with salad in the middle.
Mix lemon juice with olive oil in a bowl. Sprinkle lemon juice mixture over carpaccio and salad and season with salt and pepper. Serve immediately garnished with freshly grated Parmesan cheese if desired.
