A carpaccio with mustard sauce and green salad, quick and easy.
A carpaccio with mustard sauce and green salad, quick and easy.
Recipe for 2 people.
Classic (no restrictions), Low Carb, Gluten Free
Preparation: 00:30
Intermission: 00:10
TOOLS
1 cutting board(s), 1 strainer(s), 1 wire whisk, 1 potato peeler (optional), 2 bowls, 1 salad spinner
EQUIPMENT
conventional + mixer (optional)
METERS
cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml
Carpaccio and Green Leaves Ingredients:
– 150 g of frozen beef carpaccio
– 2 tablespoons of capers
– 2 cup(s) green leaves (choose your favorite ones)
– 3 coarsely chopped walnuts
Mustard sauce ingredients
– 1/2 cup(s) of olive oil
– 1 tablespoon(s) of lemon (juice)
– 1 teaspoon(s) of yellow mustard B
– 1 tablespoon chopped parsley
– Salt to taste
– pepper to taste B
Ingredients for finishing and decorating
– Parmesan to taste (chips)
PREPARATION:
1. Separate all the ingredients and utensils for the recipe.
2. Remove the carpaccio from the freezer. Leave to thaw at room temperature.
3. Wash well and soak the salad leaves in a bowl with sodium hypochlorite solution.
4. Clean, chop and chop the other ingredients: walnuts and parsley. Leave the parsley to dry on absorbent paper.
5. Place the capers in a colander and wash them to remove excess salt.
6. Cut the parmesan flakes (use a potato peeler – optional). Chop the nuts.
PREPARATION:
Mustard sauce:
1. In a bowl, mix all the sauce ingredients in a bowl, with a whisk or mixer.
2. Set aside.
Carpaccio:
1. Remove the plastic wrapping each slice of carpaccio.
2. This plate needs to be assembled individually.
3. Assemble the carpaccio on (individual) plates, placing one slice next to the other, slightly invading the previous slice and covering the entire surface of the plate.
4. Let it thaw well.
ENTRY OR DESSERT:
If you have chosen to prepare an appetizer or dessert, take the opportunity to prepare it while the carpaccio defrosts.
Salad:
1. Wash the green leaves well to remove excess hypochlorite.
2. Drain. Dry well or spin dry.
3. Place the green leaves in a bowl.
4. When using the sauce, check whether it needs to be blended again.
5. Season with a little mustard sauce. (In this step the amount of sauce should be small, about 1 tablespoon for every two servings just to season the leaves.)
FINALIZATION AND ASSEMBLY:
1. Spread the capers over the entire carpaccio on each plate.
2. Water the Carpaccio AS mustard sauce residue.
3. Arrange the seasoned leaves in the center of the plate.
4. Spread the chopped walnuts over the leaves.
5. Decorate with parmesan flakes.
b) This ingredient(s) may contain traces of gluten due to cross-contamination. Gluten does not cause any harm or discomfort to people who are not sensitive or allergic to lactose and can be consumed in moderation without any harm to health. Consumption by celiac patients, even in small quantities, can cause various reactions. We therefore always recommend reading the labels of this ingredient(s) and other ingredients that may not be marked very carefully and opting for brands that certify that the product does not contain GLUTEN.
Do you want to make this recipe? Access the shopping list, HERE.
To see this recipe for 2, 6, 8 people, Click here.
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Source: Terra
Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.
