Carpaccio on Greens

CARPACCIO IS THE STAR OF THE SHOW HERE, BALANCING SUPERBLY WITH SIMPLE GREENS THAT ARE PARTNERED WITH THE GRAINY PARMESAN, OR PARMIGIANO-REGGIANO AS IT’S LABELLED IN ITALY. IN THIS DISH I OPT FOR MIXED LEAVES FOR THEIR COLOUR AND VARIETY. TO ADD EXTRA DEPTH TO THE FLAVOUR, THE CARPACCIO IS MARINATED IN BALSAMIC VINEGAR, ALSO NATIVE TO ITALY. THE ADDITION OF BABY POTATOES MAKES THE MEAL MORE SUBSTANTIAL; PERFECT TO SERVE TO FRIENDS AS PART OF A SUMMER LUNCH AND DELICIOUS WITH AN ICE-COLD GLA