<-----googlescript--->

Carpaccio and Artichoke Salad



  • Prep Time: N/A
  • Cooking Time: N/A

Carpaccio and Artichoke Salad

Not rated | 0 votes | Rate it!
Posted by ADMIN at 09/26/2007 06:33 | 0 comments

Directions:

FOR ARTICHOKE SALAD
1 c Artichoke hearts; julienne
3 tb Extra-virgin olive oil
1/2 ts Garlic; minced
Salt and pepper
4 c Arugula
3 tb Extra-virgin olive oil

GARNISH
3 oz Parmigiano_Reggiano cheese
2 tb Parsley; chopped
Black pepper

Pound the slices of filet between 2 sheets of plastic wrap, with meat
mallet. For artichoke salad: Combine all ingredients together in a small
bowl, toss well and season with salt and pepper. In another mixing bowl
toss the arugula with the extra-virgin olive oil. Lay the carpaccio down on
the plate. Drizzle meat with olive oil and the juice of the lemon. Season
with salt and pepper. Mound the arugula in the center of the meat.
Sprinkle the artichoke salad around the arugula. Garnish with shaved
Parmigianao-Reggiano cheese, black pepper and parsley.



Ingredients:

-----------------------------FOR THE CARPACCIO-----------------------------
4 oz Filet mignon; cut in 1 oz
-steaks
2 tb Olive oil
1 Lemon
Salt and pepper

Serves:

4 Servings

Flag as inappropriate