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Beef Carpaccio with Rocket Salad and Parmesan

Beef Carpaccio with Rocket Salad and Parmesan

Name: Beef Carpaccio with Rocket Salad and Parmesan
Yield: 4
Cuisine: Italian
Ingredients: Tenderloin: 400 g; Parmesan cheese: 100 g flaked; Rocket Salad: 100 g; Lemon Juice: 70 g; Extra Virgin Olive Oil: 100 ml; Salt: to taste; Black Pepper: to taste

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Ingredients

Adjust Servings:

	400 g Tenderloin
	100 g flaked Parmesan cheese
	100 g Rocket Salad
	For The Sauce
	70 g Lemon Juice
	100 ml Extra Virgin Olive Oil
	to taste Salt
	to taste Black Pepper

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Features:

Cuisine:

Italian

15
Serves 4
Easy

Ingredients

400 g Tenderloin
100 g flaked Parmesan cheese
100 g Rocket Salad
For The Sauce
70 g Lemon Juice
100 ml Extra Virgin Olive Oil
to taste Salt
to taste Black Pepper

Directions

The beef carpaccio with rocket salad and parmesan is a simple and quick second course to prepare that does not need any cooking and for this it can be defined as a fresh summer dish: it is very thin slices of raw meat, generally of beef or veal , which are placed on a serving dish, sprinkled with rocket salad and parmesan and seasoned with oil, lemon, salt and pepper. Ideal to be enjoyed in summer, accompanied by a fresh salad.

Steps

1 Done	To prepare the beef carpaccio with rocket salad and parmesan, start with the citronette sauce; squeeze the lemons and place the filtered juice in a bowl: add the oil, salt and ground black pepper, then emulsify the sauce with the help of a whisk. Once ready, place the sauce in a dispenser.
2 Done	Lay the rocket salad on a serving dish, spreading it evenly, cut the meat into very thin slices with the help of a slicer and distribute it on the rocket salad.
3 Done	Also add the cheese flakes, then finish with the citronette sauce and a few slices of lemon, then you can serve and enjoy your beef carpaccio with rocket salad and parmesan.