Name: Carpaccio made with Hartlief Smoked Beef, parmesan shavings and caperberries
Prep time: 10 min
Total time: 10 min
Yield: 6 servings
Cuisine: Ingredients
Ingredients: 1 rocket; 100 g beef smoked; 100 g parmesan cheese shavings; sea salt and freshly ground black pepper; olive oil and mustard vinaigrette; 30 ml lemon juice freshly squeezed; 30 ml vinegar balsamic; 1 garlic cloves, crushed; 80 ml fresh chillies 573; 10 ml english mustard; sea salt and freshly ground black pepper

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Ingredients (11)

Carpaccio:

1	rocket
100 g	beef — smoked
100 g	parmesan cheese — shavings
	sea salt and freshly ground black pepper
	olive oil — and mustard vinaigrette

VINAIGRETTE:

30 ml	lemon juice — freshly squeezed
30 ml	vinegar — balsamic
1	garlic — cloves, crushed
80 ml	fresh chillies — 573
10 ml	english mustard
	sea salt and freshly ground black pepper

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Method:

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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