Description
Beef carpaccio salad is a light, elegant dish that combines thinly sliced raw beef with fresh greens, zesty dressings, and savory toppings. This quick and healthy recipe is perfect as a sophisticated appetizer or a satisfying light meal, offering a rich mix of flavors and textures that can be easily customized.
Ingredients
Beef
- High-quality top sirloin or tenderloin, thinly sliced (about 200g / 7 oz)
Greens
- Mixed fresh greens (arugula, baby spinach, watercress) – about 2 cups
Dressing
- Extra virgin olive oil – 3 tablespoons
- Fresh lemon juice – 1 tablespoon
- Sea salt – to taste
- Cracked black pepper – to taste
Toppings
- Parmesan or Pecorino cheese, shaved – 2 tablespoons
- Capers or pickled vegetables – 1 tablespoon
- Optional nuts or seeds (toasted pine nuts, walnuts, or almonds) – 1 tablespoon
- Optional thinly sliced red onions or cherry tomatoes – 2 tablespoons
Instructions
- Prepare the Beef: Freeze the beef wrist-deep for about 30 minutes to firm it up. Using a sharp knife or meat slicer, cut the beef into delicate, even thin slices. Arrange the slices on a chilled plate without overlapping them excessively.
- Assemble the Greens: Rinse your chosen fresh greens thoroughly and spin dry to remove moisture. Arrange the greens evenly in a shallow bowl or plate, creating a vibrant base for the beef slices.
- Add Cheese and Toppings: Shave fresh Parmesan or Pecorino cheese over the beef slices. Scatter capers, nuts, and any additional toppings like thinly sliced red onions or cherry tomatoes to add layers of flavor and texture.
- Dress the Salad: Whisk together extra virgin olive oil, fresh lemon juice, sea salt, and cracked black pepper. Drizzle the dressing generously over the salad, ensuring each bite is well-coated but not drenched.
- Final Touches: Garnish with microgreens or fresh herbs such as basil or parsley to add color and aroma. Serve immediately to enjoy the freshest flavors and textures.
Notes
- Use only fresh, high-quality beef for safety and the best flavor.
- Freezing the beef slightly before slicing helps achieve paper-thin slices.
- Adjust lemon juice to balance acidity and tenderize the beef gently.
- Apply dressing sparingly to avoid overwhelming the delicate beef.
- Always serve the salad chilled on a cold plate for crispness and freshness.
- Prep Time: 15 minutes (plus 30 minutes freezing time)
- Cook Time: 0 minutes
- Category: Appetizers
- Method: No-cook
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 1 g
- Sodium: 350 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 22 g
- Cholesterol: 70 mg