Name: Carpaccio on Greens
Yield: Serves 4
Cuisine: Italy
Ingredients: 2 Tbsp olive oil; juice of 2 lemons; pepper; salt and pepper to taste; ½ cup shaved Parmesan; 2 Tbsp balsamic vinegar; ¼ tsp minced chilli; 2–3 cups mixed salad leaves; 2 cups spinach leaves; ¼ cup olive oil; 4–6 cooked baby potatoes in their jackets; 400–600 g thinly sliced beef fillet

Preparation info

Serves
4

Difficulty
Easy

Appears in

All Sorts of Healthy Dishes

By Chantal Lascaris

Published 2017

About

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