I just blogged about beef carpaccio, done Vietnamese style, this week. Well, I'm at it again today. This time, I have the butcher slice it thinly for me, so it's a much more elegant cut than the last time round. Also, I am doing a Western style based on the ingredients used.
Easy to assemble - just a bunch of fresh wild rockets (arugula) and some freshly-shaved Parmesan.
For the dressing, I simply whipped 1 tsp wholegrain mustard with EVOO, 1 tsp aged balsamic vinegar, 2 Tbsp lemon juice, sea salt and freshly ground black pepper to taste.
Enjoy!
Click here to read What is and Who is Carpaccio.
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