Carpaccio & Artichoke Salad Recipe
Yield: 4 servingsYield: 4 servings
Recipe by luhu.jp
Ingredients:
FOR THE CARPACCIO
4 oz: filet mignon, cut in 1 oz steaks
2 tablespoon: olive oil,
1: lemon,
1: salt and pepper,
FOR ARTICHOKE SALAD
1 cup: artichoke hearts, julienne
3 tablespoon: extra-virgin olive oil,
1/2 teaspoon: garlic, minced
1: salt and pepper,
4 cup: arugula,
3 tablespoon: extra-virgin olive oil,
GARNISH
3 oz: parmigiano_reggiano cheese,
2 tablespoon: parsley, chopped
1: black pepper,
Directions:
Pound the slices of filet between 2 sheets of plastic wrap, with meat
mallet. For artichoke salad: Combine all ingredients together in a
small bowl, toss well and season with salt and pepper. In another
mixing bowl toss the arugula with the extra-virgin olive oil. Lay the
carpaccio down on the plate. Drizzle meat with olive oil and the
juice of the lemon. Season with salt and pepper. Mound the arugula
in the center of the meat. Sprinkle the artichoke salad around the
arugula. Garnish with shaved Parmigianao-Reggiano cheese, black
pepper and parsley.
Source: Essence of Emeril, #2326, TVFN formatted 4/28/96 by Lisa
Crawford
Yield: 4 servings
Source from luhu.jp
mallet. For artichoke salad: Combine all ingredients together in a
small bowl, toss well and season with salt and pepper. In another
mixing bowl toss the arugula with the extra-virgin olive oil. Lay the
carpaccio down on the plate. Drizzle meat with olive oil and the
juice of the lemon. Season with salt and pepper. Mound the arugula
in the center of the meat. Sprinkle the artichoke salad around the
arugula. Garnish with shaved Parmigianao-Reggiano cheese, black
pepper and parsley.
Source: Essence of Emeril, #2326, TVFN formatted 4/28/96 by Lisa
Crawford
Yield: 4 servings
Source from luhu.jp