Carpaccio made with Hartlief Smoked Beef, parmesan shavings and caperberries

The flavours compliment each other perfectly.
recipe, beef,cheese
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Recipe from: 30 September 2015
Preparation time: 10 min


  • 1
    packet rocket leaves
  • 100
    packet Hartlief smoked beef
  • 100
    parmesan cheese, sliced with a potato peeler
  • Sea salt flakes and freshly ground black pepper
  • Olive oil and mustard vinaigrette
  • 30
    freshly squeezed lemon juice
  • 30
    balsamic vinegar
  • 1
    clove garlic, crushed
  • 80
    olive oil
  • 10
    English mustard
  • Salt and freshly ground black pepper
Servings: Change Serving


Place the rocket leaves onto your salad platter. Cut the smoked beef slices into halves.

Arrange the beef and the parmesan slices onto the leaves and scatter the caperberries.

Sprinkle salt and pepper over the carpacchio and drizzle quite generously with vinaigrette before serving.

Mustard and olive oil vinaigrette:
Place all the ingredients into a bottle and shake. Refrigerate. Drizzle over Carpaccio just before serving.

Recipe reprinted with permission of Hartlief. To see more recipes, please click here.

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Read more on: recipe  |  beef  |  cheese


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