Italian Beef Carpaccio with Dijon Balsamic Vinaigrette
A light, elegant carpaccio of thinly sliced beef dressed with a tangy Dijon-balsamic vinaigrette.
Servings: 2 servings
Ingredients
- 4 slices beef tenderloin very thinly sliced
- 1/4 cup Parmesan shavings
- freshly cracked black pepper
- 1 cup baby salad leaves or arugula
- 1 tablespoon Dijon whole-grain mustard
- 1 teaspoon lemon juice
- 1 tablespoon balsamic vinegar very good quality
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon salt-preserved capers well rinsed and finely chopped
- 1 tablespoon water
- salt and pepper to taste
Instructions
- Combine Dijon mustard, lemon juice, balsamic vinegar, olive oil, chopped rinsed capers, water and a pinch of salt and pepper in a jar; close and shake well until emulsified. Taste and adjust seasoning.
- Place one thin slice of beef on a plate, brush lightly with the vinaigrette, add a small handful of baby leaves or arugula, then roll the meat around the greens. Repeat with remaining slices to make four rolls.
- Arrange the carpaccio rolls on serving plates, drizzle any remaining vinaigrette over them, and finish with Parmesan shavings and freshly cracked black pepper.
Equipment
- Jar with lid or small bowl and whisk
- Sharp Knife
- Cutting Board
- Serving plates
Notes
- Use very thinly sliced beef for easy rolling.
- Rinse capers well to reduce saltiness.
- Taste the vinaigrette before dressing and adjust lemon or vinegar as needed.
- Serve immediately for best texture.