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- Italian Raw Veal Salad
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PrintITALIAN RAW VEAL SALAD
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- Wrap the beef tightly in plastic wrap (cling film) and freeze until firm, about 2 hours. Use a very sharp knife to cut the beef very thinly into 1/8-inch (3-mm) slices.
- Put the arugula in a bowl and toss with the balsamic vinegar and oil. Lay the beef slices slightly overlapping on each serving dish and top with the arugula and shavings of cheese.
- Season with salt and pepper. Serve at room temperature.
INGREDIENTS
- 750 grams very fresh beef fillet
- 250 grams arugula
- 2 tablespoon balsamic vinegar
- 5 tablespoons sesame oil
- 100 grams Parmesan or pecorino cheese, shaved
- Salt and freshly ground black pepper
8 comments for “Italian Raw Veal Salad”
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