Friday, October 8, 2010

20101008 Carpaccio with Rocket Salad

120g beef carpaccio
100g freshly grated parmesan
75g rocket leaves
Extra virgin olive oil
lemon juice
salt and pepper
handful of pine nuts

1. Lay rocket leaves onto two plates, and lay out the carpaccio on the rocket. Sprinkle olive oil, lemon juice, cheese, pine nuts, and salt and pepper all over. Serve!

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