Beef Carpaccio
Servings: 2 dinner plates
Ingredients
- ½ lb. beef carpaccio
- 1 cup greens
- 1 small or ¼ large radish, cut into matchsticks
- 1 tbsp capers
- 1 tbsp garlic aioli (store-bought or see below)
- fresh parsley
- 2 tsp lemon juice
- 1 tsp olive oil
Garlic aioli:
- ½ cup lite mayo
- 6 roasted garlic cloves
- 2 tsp fresh lemon juice
- ½ tsp dijon mustard
- ½ tsp salt
Instructions
- Blend together garlic aioli ingredients. Add to a piping bag and snip off the end. You only need a little bit for each plate, but the aioli will last in the fridge for weeks when stored in an airtight container.
- Plate the carpaccio. Place the meat to cover a dinner plate. Add a handful of greens into the center. Add radishes and capers around the plate. Dot with garlic aioli and sprinkle with fresh chopped parsley. Combine lemon juice and olive oil and drizzle all over carpaccio and greens. Serve fresh.
