Directions for: Beef Carpaccio with Arugula and Parmesan
Ingredients
3 oz Beef Sirloin, bright red and sliced paper thin (by your butcher) (90 g)
1 cup fresh arugula, washed and dried (250ml)
2 oz small wedge of good quality Parmesan cheese (60g)
1 Tbsp extra virgin olive oil (15ml)
Salt and freshly ground pepper to taste
4 Lemon wedges
Directions
1. Use a vegetable peeler to make thin shavings of Parmesan and set them aside.
2. Lay a circle of arugula on a platter. Top each piece of arugula with one slice of the beef Carpaccio. Top the beef with one slice of the Parmesan. Drizzle all over with the olive oil and sprinkle with salt and pepper.
3. Serve immediately with lemon wedges on the side.
See more: Beef, Party Favourites, No-Cook, Appetizer, Lunch, Summer, Italian