|
Beef Carpaccio and Arugula salad
Used with permission from The Calling Public House
Alterations should be made to fit with your dietary needs. Please
consult with your medical team before you attempt to make this recipe.
 |
Beef Carpaccio and Arugula salad
75 g of AAA Alberta beef tenderloin
50 g Baby Arugula
Truffle aioli (garlic mayo with truffle oil)
Sea salt
2 Crostini
15g of French Vinaigrette
Shaved fresh Parmesan
|
Instructions
- Place thinly sliced beef around plate, sprinkle with salt, dress the Arugula with the French vinaigrette, place in middle of plate.
- Truffle aioli use a spoon to drizzle around the plate, Place the crostini on top of salad, put shaved Parmesan on the crostini
Tip
Cut the beef along grain wrap in saran wrap in to a cylinder shape and freezer over night or a few hours, this will make it easier to cut into thin slices.
To download all of the recipes to your iPod, please visit the Recipe iPod page. |
|
|
