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Carpaccio and artichoke salad
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| Artist: |
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| Categories: |
Artichoke, Beef, Entrees, Fish, Salads, Vegetables |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| | FOR THE CARPACCIO | | 4
| oz | Filet mignon, cut in 1 oz | | | -steaks | | 2
| tbsp | Olive oil | | 1
| | Lemon | | | Salt and pepper | | | FOR ARTICHOKE SALAD | | 1
| cup | Artichoke hearts, julienne | | 3
| tbsp | Extra-virgin olive oil | | 1/2
| tsp | Garlic, minced | | | Salt and pepper | | 4
| cup | Arugula | | 3
| tbsp | Extra-virgin olive oil | | | GARNISH | | 3
| oz | Parmigiano_Reggiano cheese | | 2
| tbsp | Parsley, chopped | | | Black pepper |
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Procedures:
| 1 | Pound the slices of filet between 2 sheets of plastic wrap, with meat mallet. | | 2 | For artichoke salad: combine all ingredients together in a small bowl, toss well and season with salt and pepper. | | 3 | In another mixing bowl toss the arugula with the extra-virgin olive oil. | | 4 | Lay the carpaccio down on the plate. | | 5 | Drizzle meat with olive oil and the juice of the lemon. | | 6 | Season with salt and pepper. | | 7 | Mound the arugula in the center of the meat. | | 8 | Sprinkle the artichoke salad around the arugula. | | 9 | Garnish with shaved parmigianao-reggiano cheese, black pepper and parsley. |
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